Black Forest Trifle Recipe

If there’s one dessert that screams celebration, it’s trifle. And not just any trifle—this Black Forest Trifle is the ultimate showstopper for your next gathering. Imagine layers of moist chocolate Swiss roll, rich chocolate custard, cherries soaked in syrup (or a cheeky splash of kirsch), velvety whipped cream, and fudgy brownie bites, all stacked into a dessert that’s as stunning as it is indulgent. It’s the kind of dessert that makes you want to grab the biggest spoon and dive straight in—no judgment here! Whether it’s for a festive holiday table or a casual family get-together, this trifle has an irresistible way of bringing everyone to the kitchen for “just one more bite.”

this RECIPE

A personal tale of my love for trifle (and how I discovered this one)

When I was growing up, trifle was a bit of a Sunday ritual in our house. My mom would whip up a classic English trifle with layers of sponge cake, jelly, custard, and cream. It wasn’t fancy, but it was pure comfort. As I got older, my sweet tooth leaned more toward chocolate, and let’s be honest, a dessert with cherries and chocolate is basically my kryptonite. One year, I decided to make a dessert mash-up for Christmas: take the nostalgic trifle I loved and give it a decadent Black Forest twist.

I still remember the first time I served this. My brother, notorious for skipping dessert, actually asked for seconds, and my aunt (a self-proclaimed trifle traditionalist) insisted on taking leftovers home. It became an instant classic in my recipe book, and now, every time I make it, it feels like reliving that joyful moment all over again.

Where does black forest get its flair?

The Black Forest dessert (Schwarzwälder Kirschtorte) is a German classic, originating from the Black Forest region. Traditionally, it’s a layered cake with chocolate sponge, whipped cream, cherries, and kirsch—a cherry brandy that packs a flavorful punch. This trifle is my modern take, trading the cake for a chocolate Swiss roll and elevating the creamy layers with rich chocolate custard. While the ingredients might differ slightly from the original, the essence of chocolate, cherries, and indulgence is all there, with the bonus of easy assembly and no baking required.

Let’s talk ingredients: what makes this trifle so special

Each layer in this trifle has a role to play, so let’s break it down.

• Chocolate Custard: The star of the creamy layers! By melting dark chocolate into ready-made custard, you get a luscious, silky base that’s packed with rich cocoa flavor. I recommend 70% dark chocolate for that perfect balance of bitterness and sweetness. If you don’t have dark chocolate on hand, semi-sweet chocolate chips work too.
• Swiss Roll: Chocolate Swiss rolls bring spongey layers to the trifle while also delivering a swirl of chocolatey goodness. You can use a store-bought jumbo Swiss roll or bake your own if you’re feeling ambitious. No Swiss roll? No problem—layers of plain chocolate sponge work just as well.
• Cherries in syrup or kirsch: Cherries are the fruity centerpiece here, adding pops of sweetness and tartness that balance the rich chocolate. I prefer cherries in syrup, but cherry pie filling works in a pinch. A splash of kirsch gives this trifle a traditional touch, but you can skip it if you’re keeping things kid-friendly.
• Double Cream & Icing Sugar: Whipped to soft peaks, this fluffy layer is the glue that holds everything together. A dash of vanilla extract can be added for extra flavor, but it’s optional since the cherries and chocolate take center stage.
• Brownie Bites: These fudgy bites bring an extra layer of texture (and indulgence). If you’re out of brownie bites, chunks of chocolate cake or crumbled cookies make great alternatives.
• Fresh Cherries and Grated Chocolate: The finishing touch! They give the trifle that “Wow, did you really make that?!” look while also adding bursts of freshness and texture.

Kitchen gear: what you’ll need

One of the best things about this recipe is how low-tech it is—no stand mixers or fancy gadgets required! Here’s what you’ll need:

• A trifle bowl or large glass dish: The layers are the star of the show, so go for a clear glass bowl to showcase them. If you don’t have one, any deep bowl will work, though you’ll miss out on that dramatic visual effect.
• A hand whisk: Perfect for whipping up that dreamy cream layer.
• A saucepan: For melting the chocolate into the custard.
• A serrated knife: This makes slicing the Swiss roll easier and keeps the slices from squishing.

Step-by-step: let’s assemble this masterpiece

1. Make the chocolate custard: Start by pouring your ready-made custard into a saucepan and adding the chopped dark chocolate. Heat on low, stirring gently, until the chocolate melts into the custard and everything is smooth. Pour the custard into a bowl and let it cool completely. (Tip: Cover the surface with cling film to prevent a skin from forming.)
2. Whip the cream: In a large bowl, combine double cream and icing sugar. Whisk until soft peaks form—stop as soon as you get there, or it might turn into butter (been there, done that).
3. Slice the Swiss roll: Use a serrated knife to cut the Swiss roll into 1–2cm slices. If you’re using kirsch, sprinkle a few tablespoons over the slices to soak in that cherry flavor.
4. Build your trifle: Start layering! Arrange Swiss roll slices around the edges and cover the bottom of your trifle bowl. Pour in half the chocolate custard and spread it evenly. Add half the cherries, half the brownie bites, and half the whipped cream. Spread on a layer of cherry jam. Repeat all the layers, finishing with whipped cream on top.
5. Decorate: Top your trifle with fresh cherries and a sprinkling of grated chocolate for that final flourish.
6. Chill: Let the trifle sit in the fridge for at least an hour to set—it’ll be easier to scoop and less runny when serving.

Variations: make it your own

• Kid-friendly version: Skip the kirsch and use cherries in syrup instead.
• Vegan twist: Use vegan chocolate cake, plant-based custard, and coconut whipped cream.
• Gluten-free: Replace the Swiss roll with gluten-free sponge cake.
• Seasonal swap: In summer, swap cherries for raspberries or strawberries for a fruity twist.
• Boozy boost: For adults, add a drizzle of Baileys or Chambord into the cream layer—pure indulgence!

How to serve this beauty

Presentation matters, and this trifle is already halfway there with its stunning layers. Use a large serving spoon to scoop generous portions into individual dessert bowls. For a fancy touch, top each serving with a dollop of whipped cream and an extra cherry. It pairs beautifully with a light dessert wine or even a cup of espresso.

Storing leftovers

Trifle keeps well in the fridge for up to two days. Cover the dish tightly with cling film to prevent it from drying out. When reheating (yes, some people like it warm!), gently scoop out a portion and heat for 15–20 seconds in the microwave—though I personally love it straight from the fridge.

Scaling it up (or down)

Feeding a crowd? Double the ingredients and use a larger dish! For smaller gatherings, halve the recipe and layer it in individual dessert glasses—perfect for a dinner party. Just note that with smaller servings, the layers might blur together a bit (still delicious, though).

Common questions

Q: Can I make this ahead of time?
Absolutely! Assemble it the night before and store it in the fridge. Just wait to add the fresh cherries and grated chocolate until just before serving.

Q: What if I don’t have a trifle bowl?
No worries! Use a large mixing bowl or even a deep baking dish.

Q: Can I skip the jam layer?
You can! The trifle will still be delicious, though the jam adds a nice fruity punch.

Q: Is kirsch necessary?
Not at all. It’s optional, but it does add a traditional Black Forest flavor.

Q: How can I make it less rich?
Use milk chocolate instead of dark chocolate in the custard and reduce the number of brownie bites.

This Black Forest Trifle is a dessert that feels like a hug in a bowl—decadent, nostalgic, and customizable for every occasion. So grab your spoon and dive into those layers of chocolatey, cherry-filled goodness. I promise, you won’t regret it!

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