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Chocolate cherry tiramisu trifle

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  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free

Indulge in the irresistible combination of dark chocolate, sweet cherries and creamy mascarpone with our decadent chocolate cherry tiramisu trifle.

  • Serves16
  • Cook time15 minutes
  • Prep time30 minutes, + cooling, chilling & 3 hours setting time
Chocolate cherry tiramisu trifle

Ingredients

  • 300g cherries, pitted
  • 1 cup (250g) caster sugar
  • 1 vanilla bean, split
  • 2 tsp gelatine powder
  • 100g dark chocolate
  • 600ml thickened cream
  • 500g mascarpone
  • 1/4 cup (40g) icing sugar mixture
  • 2 tbs cocoa powder
  • 1/2 cup (125ml) Grand Marnier liqueur
  • 300g pkt savoiardi (sponge finger biscuits)

Nutritional information

Per Serve: Energy: 1821kJ/436 Cals (21%), Protein: 5g (10%), Fat: 28g (40%), Sat Fat: 18g (75%), Carb: 38g (12%), Sugar: 30g (33%), Dietary Fibre: 1g (3%), Sodium: 48mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine cherries, caster sugar, vanilla and 1 1/2 cups (375ml) water in a medium saucepan over medium heat. Cook, stirring until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 mins or until cherries are tender. Strain the syrup through a fine sieve into a heatproof jug or bowl, reserving cherries. Transfer 1/4 cup (60ml) syrup to a bowl and place in the fridge to chill.

  2. Step 2

    Sprinkle gelatine over the remaining hot syrup in the bowl and stir until gelatine dissolves. Pour into a 12-cup (3L) glass serving dish. Place in the fridge for 2 hours or until set.

  3. Step 3

    Meanwhile, combine the chocolate and 2/3 cup (160ml) cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 3-5 mins or until the chocolate melts and mixture is smooth. Set aside to cool completely.

  4. Step 4

    Place the chocolate mixture, mascarpone, icing sugar, cocoa powder and half the remaining cream in a large bowl. Use an electric mixer to whisk until soft peaks form.

  5. Step 5

    Place the liqueur or orange juice in a shallow bowl. Dip 1 biscuit into the liqueur or juice and turn to coat. Arrange around the edge of the serving dish. Repeat with remaining biscuits and liqueur or juice.

  6. Step 6

    Spoon half the reserved cherries over the jelly in the dish. Top with half the mascarpone mixture. Continue layering with remaining cherries and mascarpone mixture. Place in the fridge for 1 hour or until firm.

  7. Step 7

    Use an electric mixer to whisk the remaining cream in a large bowl until soft peaks form.

  8. Step 8

    Spoon whipped cream over the top of the trifle and drizzle with the reserved syrup to serve.

Recipe tip

COOK. STORE.SAVE.
Smart save:
Got vanilla essence or extract in the pantry? Use 2 tsp in this recipe instead of the vanilla bean to save money at the checkout.

Ingredient tip: You can substitute Grand Marnier liqueur for orange juice for an alcohol-free version.

 

Chocolate cherry tiramisu trifle

Chocolate cherry tiramisu trifle
  • Serves16
  • Cook time15 minutes
  • Prep time30 minutes, + cooling, chilling & 3 hours setting time
Ingredients
  • 300g cherries, pitted
  • 1 cup (250g) caster sugar
  • 1 vanilla bean, split
  • 2 tsp gelatine powder
  • 100g dark chocolate
  • 600ml thickened cream
  • 500g mascarpone
  • 1/4 cup (40g) icing sugar mixture
  • 2 tbs cocoa powder
  • 1/2 cup (125ml) Grand Marnier liqueur
  • 300g pkt savoiardi (sponge finger biscuits)
    Description

    Indulge in the irresistible combination of dark chocolate, sweet cherries and creamy mascarpone with our decadent chocolate cherry tiramisu trifle.

    Method
    1. Step 1

      Combine cherries, caster sugar, vanilla and 1 1/2 cups (375ml) water in a medium saucepan over medium heat. Cook, stirring until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 mins or until cherries are tender. Strain the syrup through a fine sieve into a heatproof jug or bowl, reserving cherries. Transfer 1/4 cup (60ml) syrup to a bowl and place in the fridge to chill.

    2. Step 2

      Sprinkle gelatine over the remaining hot syrup in the bowl and stir until gelatine dissolves. Pour into a 12-cup (3L) glass serving dish. Place in the fridge for 2 hours or until set.

    3. Step 3

      Meanwhile, combine the chocolate and 2/3 cup (160ml) cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 3-5 mins or until the chocolate melts and mixture is smooth. Set aside to cool completely.

    4. Step 4

      Place the chocolate mixture, mascarpone, icing sugar, cocoa powder and half the remaining cream in a large bowl. Use an electric mixer to whisk until soft peaks form.

    5. Step 5

      Place the liqueur or orange juice in a shallow bowl. Dip 1 biscuit into the liqueur or juice and turn to coat. Arrange around the edge of the serving dish. Repeat with remaining biscuits and liqueur or juice.

    6. Step 6

      Spoon half the reserved cherries over the jelly in the dish. Top with half the mascarpone mixture. Continue layering with remaining cherries and mascarpone mixture. Place in the fridge for 1 hour or until firm.

    7. Step 7

      Use an electric mixer to whisk the remaining cream in a large bowl until soft peaks form.

    8. Step 8

      Spoon whipped cream over the top of the trifle and drizzle with the reserved syrup to serve.