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Black Forest trifle recipe
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37 ratings
This is the ultimate show-stopper dessert for Christmas. Layers of pain au chocolat, chocolate custard and cherries create a decadent Black Forest spin on this timeless festive pud. See method
Ingredients
- 2 x 4-packs pain au chocolat
- 200g frozen pitted sweet cherries
- 2 tbsp cornflour
- ½ lemon, juiced
- 2 tbsp caster sugar
- 120ml cherry brandy liqueur
- 350g Tesco Finest custard
- 85g dark chocolate, 75g finely chopped
- 250g tub mascarpone
- 250ml whipping cream
- 2 tbsp icing sugar
- 200g pack fresh cherries
Each serving contains
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Energy
1710kj
410kcal
21%
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Fat
27g
38%
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Saturates
17g
85%
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Sugars
20g
22%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 33.4g
Protein 5.3g
Fibre 2.3g
Method
- Cook the pain au chocolat to pack instructions. Leave to cool fully, then slice into 1cm pieces.
- Meanwhile, put the frozen cherries in a pan and heat over a medium heat for 5 mins until thawed and the juices start to bubble. Whisk the cornflour with 1 tbsp water, stir through the lemon juice, then add to the pan along with the sugar. Reduce to a low heat and simmer for 2-3 mins, stirring, until thickened. Remove from the heat, stir through the brandy, then leave to cool; blend until smooth.
- Heat the custard to pack instructions and add the finely chopped chocolate, whisking to melt.
- Whisk together the mascarpone, cream and the icing sugar with an electric whisk until it reaches soft peaks. Arrange the sliced pain au chocolat around the base of a wide bowl and layer over the chocolate custard, cherry sauce and mascarpone cream until you’ve used all the ingredients, finishing with a layer of cream. Grate over the remaining chocolate and top with the fresh cherries to serve. The trifle will keep, covered, in the fridge for 3-4 days.
Tip: Prefer a non-alcoholic version? Swap the cherry brandy liqueur for cherry or pomegranate juice.
See more Christmas desserts
We recommend this recipe for a special occasion or treat, as part of a balanced diet.
