Black Forest Trifle

Black Forest Trifle


21 people made this

About this recipe: I adored black forest gateaux in the 70s and loved trifle so decided I would fuse the two. You can make it all from scratch but also easy to substitute ready made goods if you don't have the inclination. The ingredients are split to enable you to decide at each 'layer'.

stuartd Greater Manchester, England, UK

Serves: 8 

  • 60g (2 oz) self raising flour
  • 60g (2 oz) caster sugar
  • 60g (2 oz) soft margarine
  • 1 egg
  • 1 tbsp cocoa
  • 1 (400g) tin black cherries (reserve syrup)
  • 2 tbsp kirsch
  • 1 sachet blackcurrant jelly
  • 300ml (10 fl oz) double cream
  • a few drops vanilla extract
  • 3 egg yolks
  • 30g (1 oz) caster sugar
  • 1 tsp cornflour
  • 1 tbsp cocoa
  • 300ml (10 fl oz) double cream
  • grated chocolate to decorate

Prep:30min  ›  Cook:20min  ›  Extra time:23hr10min  ›  Ready in:1day 

  1. Soak cherries in kirsch overnight, reserve juice/syrup for use later.
  2. Mix flour, sugar, margarine, egg and cocoa into a batter and bake in pre greased bun tin at 160 C for about 15 mins.
  3. Place buns (or use bought chocolate cake, swiss roll etc. if preferred) in the base of a suitable dish and add the drained cherries in a layer on top. Make up the jelly a little stronger than directed on packet incorporating any cherry juices and pour over fruit and cake and leave in fridge until set firm.
  4. Make a chocolate custard by placing cream in a saucepan and gently heat to just below boiling point. Whilst waiting, beat together the egg yolks, sugar cornflour and cocoa. Pour in hot cream stirring all the time and return all mixture to pan and heat gently until thickened (2 mins). Allow to cool before pouring over the set jelly / fruit.
  5. Whip remaining cream and put on top of custard. decorate with grated chocolate or chocolate strands

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Reviews (4)


Excellent, will certainly be making again in the very near future. - 04 Apr 2015


Brilliant!! I made this for my partner for valentines day and couldn't believe how simple it was to make and how great it tasted - 16 Mar 2015


Really easy to make and very yummy I did cheat a little bit to save time and used a ready made Swiss roll. - 03 Sep 2012

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