Hoping to impress your guests? Look no further than this easy chocolate and cherry black forest trifle recipe. Layered with crunchy almond praline, cream and custard, you’ve got yourself a crowd-pleaser.
Serves2020
Cook time15 mins15 minutes
Prep time20 mins20 minutes, + 20 mins setting & 2 hours chilling time
+ 20 mins setting & 2 hours chilling time
Ingredients
2 x 250g pkts Coles Bakery Mini Choc Sponge Rolls, thinly sliced
½ cup (125ml) cherry brandy, kirsch or amaretto liqueur
900g vanilla double thick custard
300ml thickened cream, whipped
⅓ cup (110g) cherry jam
Mixed berries, to serve
Spiced cherries
1kg frozen pitted cherries
½ cup (110g) caster sugar
½ tsp ground cinnamon
¼ tsp ground star anise
1 tbs cornflour
Almond praline
½ cup (40g) flaked almonds, toasted
⅓ cup (75g) caster sugar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the spiced cherries, combine the cherries, sugar, cinnamon, star anise and ½ cup (125ml) water in a large saucepan over medium-high heat. Cook for 5 mins or until mixture boils and thickens slightly. Combine the cornflour with 2 tbs water in a small bowl. Add to the cherry mixture and cook, stirring, for 3 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge for 2 hours or until completely chilled.
Step 2
To make the almond praline, line a baking tray with baking paper. Spread the almond in a single layer over the lined tray. Place the sugar in a small saucepan over medium heat. Cook, stirring constantly, for 5 mins or until sugar dissolves and toffee is golden. Carefully pour the toffee over the almonds on the tray. Set aside for 20 mins or until cool. Coarsely chop.
Step 3
Arrange one-third of the roll slices over the base of an 8-cup (2L) glass serving dish. Drizzle with one-third of the brandy or liqueur. Top with half the custard and half the cherry mixture. Continue layering with roll slices, brandy or liqueur, custard and cherry mixture, finishing with roll slices. Top with whipped cream. Spoon over cherry jam. Sprinkle with berries and praline.
Prep time20 mins20 minutes, + 20 mins setting & 2 hours chilling time
+ 20 mins setting & 2 hours chilling time
Ingredients
2 x 250g pkts Coles Bakery Mini Choc Sponge Rolls, thinly sliced
½ cup (125ml) cherry brandy, kirsch or amaretto liqueur
900g vanilla double thick custard
300ml thickened cream, whipped
⅓ cup (110g) cherry jam
Mixed berries, to serve
Spiced cherries
1kg frozen pitted cherries
½ cup (110g) caster sugar
½ tsp ground cinnamon
¼ tsp ground star anise
1 tbs cornflour
Almond praline
½ cup (40g) flaked almonds, toasted
⅓ cup (75g) caster sugar
Description
Hoping to impress your guests? Look no further than this easy chocolate and cherry black forest trifle recipe. Layered with crunchy almond praline, cream and custard, you’ve got yourself a crowd-pleaser.
Method
Step 1
To make the spiced cherries, combine the cherries, sugar, cinnamon, star anise and ½ cup (125ml) water in a large saucepan over medium-high heat. Cook for 5 mins or until mixture boils and thickens slightly. Combine the cornflour with 2 tbs water in a small bowl. Add to the cherry mixture and cook, stirring, for 3 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge for 2 hours or until completely chilled.
Step 2
To make the almond praline, line a baking tray with baking paper. Spread the almond in a single layer over the lined tray. Place the sugar in a small saucepan over medium heat. Cook, stirring constantly, for 5 mins or until sugar dissolves and toffee is golden. Carefully pour the toffee over the almonds on the tray. Set aside for 20 mins or until cool. Coarsely chop.
Step 3
Arrange one-third of the roll slices over the base of an 8-cup (2L) glass serving dish. Drizzle with one-third of the brandy or liqueur. Top with half the custard and half the cherry mixture. Continue layering with roll slices, brandy or liqueur, custard and cherry mixture, finishing with roll slices. Top with whipped cream. Spoon over cherry jam. Sprinkle with berries and praline.
