Black forest trifle

This deliciously indulgent dessert combines the best ingredients of a traditional trifle and a black forest cake. And with added liqueur, it's strictly adults only!

  • 20 mins preparation
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Black forest trifle
  • 2 425g cans stoneless black cherries in syrup
  • 600 millilitre thickened cream
  • 2 tablespoon icing sugar
  • 1/2 cup kirsch, grand marnier or other liqueur
  • 12 crushed sponge biscuits
  • 100 gram shaved or curled dark chocolate


Black forest trifle
  • 1
    Drain cherries, reserving 1 cup of syrup.
  • 2
    In a large bowl, using an electric mixer, beat cream and icing sugar together until soft peaks form.
  • 3
    In a jug, combine syrup and liqueur.
  • 4
    Layer biscuits and cherries in 8 serving glasses. Drizzle evenly with syrup mixture.
  • 5
    Finish with cream and chocolate. Chill, covered, overnight. Remove from fridge 15 minutes before serving.


MAKES 8 Make sure cream is well chilled before beating to prevent curdling. Use fresh, pitted cherries when in season.

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