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    Black Forest Trifle With Kirsch Soaked Cherries (for 2)

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    Black Forest Trifle With Kirsch Soaked Cherries (for 2)

    This wickedly indulgent dessert combines layers of chocolate custard, cherries, kirsch and cream, for a totally heavenly experience.

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • ¼ x 390g jar Opies Black Cherries with Kirsch
    • 5 Specialite Locale Chocolate Fingerellas, halved lengthways
    • ¼ x 250g tub Galbani Santa Lucia Italian Mascarpone
    • 75ml whipping cream
    • ½ tbsp caster sugar
    • Few drops vanilla essence
    • 25g Waitrose Continental Plain Chocolate
    • 125g Waitrose Fresh Vanilla Custard


    1. Drain the cherries in a sieve over a bowl and reserve the juice. Arrange half the fingerellas in the bottom of 2 individual ramekin dishes and spoon over 1 tbsp juice. Scatter over half the cherries.
    2. Break 50g of the chocolate into small pieces and place in a bowl over a pan of simmering water (do not allow the water to touch the bowl). When the chocolate has melted, remove from the heat and stir in the custard.
    3. In a separate bowl, whip the mascarpone and cream with the sugar and vanilla until smooth and slightly thickened, then spoon half the mixture over the cherries. Add the remaining fingerellas, spoon over 3 more tablespoons of the kirsch and top with the remaining cherries.
    4. Spoon the chocolate custard over and finish with the remaining cream mixture. Using a potato peeler, shave the rest of the chocolate over the top of the trifle. Chill until ready to serve.

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    Cook's tips

    This trifle tastes even better if made in advance, allowing the alcohol to soak into the
    sponge fingers. Keep covered in the fridge until ready to serve. If you prefer, make 8 individual trifles.

    Drinks recommendation

    The intense dark berry fruit flavours of a rich, sweet red Sparkling Shiraz, will go well with this dish.


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