Who needs a black forest gateau when you can make a chocolate cherry trifle? Recipe for homemade sponge fingers sandwiched with cherry jam, covered in chocolate custard, cream, fresh cherries, toasted nuts and chocolate flakes. It’s a special occasion pudding, but who could possibly resist?
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This black forest trifle recipe came about as a result of needing to make something delicious for CT’s birthday. I had cherries, I had some homemade crème fraîche that needed using up and some egg yolks left over from the chestnut cream meringue cake I’d made. Friends had also just given me a jar of their wild cherry jam. Black Forest flavours sprang to mind. And CT does love a trifle.
Anyway, back to those cherries. British summer cherries are a real delight. The season is short though, so it’s good to make the most of them whilst we can. If you can’t get hold of fresh cherries, you could use frozen ones instead, or even jarred. But for the best experience, try and make this when cherries are in season – wherever you live.
Black Forest Trifle
You can make an easy chocolate cherry trifle and buy in the custard and trifle sponges. Or you can go the whole hog and make these two essential parts of a trifle from scratch. It’s easier than you might think, really satisfying and most definitely delicious.
It’s best to start by making the trifle sponge fingers. Whilst they’re baking, you can make the custard. If you have electric beaters, it’s a cinch to make the sponge. You just need to beat the eggs and sugar together until they’ve tripled in volume. Then you fold in the flour and bake. The sponge rises well and tastes just like a trifle sponge should.
Once the sponge has cooled, cut it into sixteen fingers, then sandwich them together with cherry jam.
The chocolate custard also involves a bit of whisking, but not quite as much. I used homemade crème fraîche to top the custard, but that’s mostly because that’s what I had in the house. Normally I’d whip up some double cream. I leave that one for you to decide.
Caramelised almonds are one of my favourite things. It’s really easy to make your own, especially if you use slivered or flaked almonds. If you get organised, you can bake these just after you take the sponge out of the oven.
Perhaps, not surprisingly, I was rather excited by this Black Forest extravaganza. My first ever proper trifle and it was a complete success. Luckily CT was enamoured too.
The individual ingredients hold their textural integrity. Not too dry and not too soggy. There’s a hint of booze only and none of it is too sweet. The chocolate custard is really chocolatey and the crunchy nuts on top take some beating. In fact, the whole is a perfect balance – hooray! As I write this CT is salivating and looking rather glum. “That was really really delicious” he says wistfully!
I use a cherry pitter* to take those pesky stones out of the cherries. You don’t need one, but it makes life easier and less messy too. You do need to pit your cherries for this black forest trifle though. It’s not really the sort of dessert that lends itself to spitting out the stones.
Other Cherry Recipes You Might Like
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Thanks for visiting Tin and Thyme. If you make this chocolate cherry trifle, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Black Forest Trifle. PIN IT.
Black Forest Trifle – The Recipe
Black Forest Trifle
- 2 large eggs (I used duck egg)
- 120 g golden caster sugar
- 100 g plain white flour – sifted
- 8 tsp cherry jam
- 3 egg yolks
- 30 g golden caster sugar
- 15 g plain white flour
- 275 ml milk
- 55 g dark chocolate – chopped (I used 85% for a richer flavour)
- 40 g slivered almonds
- 10 g icing sugar
- 2 tsp rum
Chocolate Cherry Trifle
- 3 tbsp kirsch, golden rum, fruit liqueur or amaretto (I used damson liqueur)
- 250 g cherries
- 20 g icing sugar
- 300 ml crème fraîche or whipped cream
- 10 g dark chocolate – grated
- Beat the eggs with the sugar until thick, pale and tripled in volume. Electric beaters* are best for this.
- Fold in 100g sifted plain white flour and mix carefully until it’s just incorporated.
- Spoon into a lined 20 x 30cm Swiss roll tin and bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 13 minutes, until lightly browned and springy to the touch.
- Turn onto a wire rack to cool.
- Cut into 16 fingers and sandwich together with a teaspoon of cherry jam.
- Whisk the egg yolks and sugar together in a bowl until well incorporated.
- Whisk in the flour.
- Bring the milk to the boil and whisk into the egg mixture.
- Return the whole lot to the pan and simmer for about 5 minutes whilst whisking from time to time.
- Take off the heat and add the chocolate.
- Stir until melted and smooth.
- Leave to cool.
- Mix the almonds in a bowl with the icing sugar and rum.
- Spread out onto a lined baking tray and bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 6 minutes until caramelised but not burnt.
- Leave to cool.
Chocolate Cherry Trifle
- Line the base of a glass bowl or decorative dish with the sponge sandwiches.
- Drizzle the alcohol over the top.
- Halve and stone the cherries. A cherry pitter* makes the job a lot easier.
- Scatter these over the the sponges reserving a few whole ones for decoration.
- Stir the icing sugar into the crème fraîche or whipped cream.
- Fold a quarter of the cream mixture into the chocolate custard.
- Spoon the custard over the cherries.
- Spoon the cream over the custard.
- Scatter the almonds, reserved cherries and grated chocolate over the top.
I’m sharing this recipe for black forest trifle with Farmersgirl Kitchen for #CookBlogShare.
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