Black forest trifle

A serving of black forest trifle on glass plate with a spoon.
and it's a luxurious twist on the classic trifle. Layers of creamy chocolate custard, morello cherries and brandy soaked chocolate muffins come together to create some true dessert magic!

Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Servings 6 people


  • 6 store bought chocolate muffins
  • 1 jar morello cherry jam
  • ½ cup cherry brandy
  • 2 pots store bought vanilla custard 900g, room temperature
  • 250 g 50-60% dark chocolate melted
  • 300 ml cream
  • 1 tsp vanilla paste or extract
  • ¼ cup dark cocoa powder


  • Remove the paper from the muffins, then roughly crumble into the base of a trifle bowl (not crumbling too finely). Spoon and spread 1/2 of the cherry jam over the muffins, then pour the brandy evenly over the top and leave to macerate for 15 minutes.
  • Scoop the custard into a bowl, then whisk in the melted chocolate until combined.
  • Spoon the custard into the trifle bowl and spread evenly over the muffins and cherry mix. Spoon over the remaining cherry jam.
  • Whip the cream to soft peaks with the vanilla, then spread over the top of the trifle. Refrigerate for minimum 2 hours.
  • Just before serving, dust with cocoa powder and grate the remaining chocolate over the top.
Tried this recipe?Let us know how it was!

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