Per serving:
- Calories: 561
- Protein: 7g
- Total fat: 38g
- Saturates: 22g
- Carbs: 47g
- Total sugars: 41g
- Fibre: 2g
Our favourite trifle recipes for when you want an easy showstopper dessert this Christmas Day
Black Forest Trifle Pots
A classic combination, and the perfect sweet finish to your meal. The gold leaf coated cherries elevate these pretty pots to festive heights, but if you’d rather you can decorate with a few extra jarred cherries.
This 'no cook pud' couldn't be easier to knock up on Christmas Day. Ready in just 10min, it's the perfect way to finish off your festive lunch.
If you'd prefer one large trifle to feed a crowd then check out out Black Forest trifle or for a classic recipe try our Black Forest gateau.
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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
561
Ingredients
- 300 g chocolate brownie, cut into bitesize chunks
- 1 x 390g jar Black cherries with kirsch (drained weight 250g), strained through a sieve and kirsch syrup reserved
- 500 g tub fresh custard, we used Ambrosia as it is thicker but use your favourite
- 300 g tub extra thick double cream
To decorate
- Chocolate curls
- 6 fresh cherries
- Edible gold leaf, optional
Directions
- Step 1Divide brownie between glasses. Drizzle each with 2tsp kirsch syrup and top with the soaked cherries.
- Step 2Spoon over the custard followed by the cream.
- Step 3Sprinkle with chocolate curls. Wipe any moisture off the fresh cherries with kitchen paper, brush with gold leaf, if using, and use to decorate each trifle.
Get Ahead:
Make pots up to 4hr ahead (don't garnish with cherry). Store in the fridge. Complete recipe to serve.
GH Tip:
Use up remaining kirsch in a champagne cocktail, add a tsp to champagne flutes and top up with chilled fizz.
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