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Black Forest Trifle

Black Forest Trifle

with Cherry Spread

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A German twist on the classic English Trifle. We've swapped sponge cake for tasty chocolate rolls layered between whipped cream and luxurious cherry spread. It's the ideal dessert centrepiece to cap off your holiday celebrations!

Allergens:Milk/LaitSoy/SojaEgg/OeufWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time120 minutes
Cooking difficultyMedium
Ingredients
serving amount
6
10
Ingredientsarrow down iconarrow down icon
serving amount
6
10

8 tbsp

Cherry Spread

237 mL

Cream

(ContainsMilk/Lait)

½ cup

Bittersweet Chocolate Chips

(ContainsSoy/Soja)

¼ cup

White Sugar

¼ cup

Pomegranate Seeds

378 g

Chocolate Cake Rolls

(ContainsMilk/Lait, Soy/Soja, Egg/Oeuf, Wheat/Blé)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat29 g
Saturated Fat17 g
Carbohydrate78 g
Sugar62 g
Dietary Fiber2 g
Protein4 g
Cholesterol50 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Measuring Cups
Small pot
Plastic Wrap
Instructions
Instructionsarrow up iconarrow up icon
1

Slice cake rolls into 1/2-inch slices.

2

Add 3/4 cup cream and 1/4 cup sugar to a large bowl. Using an electric mixer or hand whisk, beat cream until stiff peaks form, 2-4 min (1-2 min with an electric mixer). Place whipped cream in the fridge.

3

Heat remaining cream in a small pot over medium-high heat. Cook, stirring often, until cream comes to a simmer, 1-2 min. Once simmering, remove the pot from heat. Add chocolate chips and set aside to melt, 1 min. Once melted, whisk chocolate and cream together until smooth.

4

Arrange some sliced cake in a single layer on the bottom of a large glass bowl (or 6 parfait glasses). Spoon some cherry spread over cake in an even layer, followed by some ganache, then some whipped cream. Repeat this layering process, starting again with cake, until all ingredients are used up.

5

Cover assembled trifle with plastic wrap. Chill in the fridge until set, 2-3 hrs.

6

Before serving, sprinkle 1/4 cup pomegranate seeds over the top of trifle.