Preparation time is 30minutes
Total time is 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 170grams port wine jelly crystals
- 1kilograms fresh cherries, halved, pitted
- 1/4 cup cherry brandy (optional)
- 1/2 cup caster sugar
- 500grams mascarpone
- 1 cup double thick custard
- 1.20L thickened cream
- 1.17kilograms chocolate mud cakes, icing discarded, icing discarded, cakes cut into 4cm pieces
Nutrition per serving
5070kJ
Protein
10.1grams
Sugars
72.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for Christmas dessert ideas? Try this indulgent black forrest trifle recipe layered with chocolate, cherry and creamy custard.
Method
Step 1 of 5
Prepare jelly according to packet instructions. Pour into a 17cm round (19cm deep) flat-based bowl. Refrigerate for 4 hours or until set.
Step 2 of 5
Place cherries, brandy (if using) and 1/4 cup sugar in a large bowl and stir gently to combine. Stand for 10 minutes to macerate.
Step 3 of 5
Using an electric mixer, beat mascarpone, custard, half of the cream and remaining sugar in a second large bowl until just-firm peaks form. Spoon mixture over jelly, adding a little cherry syrup mixture.
Step 4 of 5
Arrange cake on top of cream mixture. Spoon over a little more cherry syrup mixture.
Step 5 of 5
Using an electric mixer, beat remaining cream in a medium bowl until just-firm peaks form. Dollop cream over cake, drizzle with remaining cherry syrup mixture, top with extra cherries and serve.
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