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Black Forest trifle

A no-bake, quick to assemble, delicious and boozy dessert. Layers of brownies soaked in Kirsch, sweet and tart cherries, creamy chocolate custard topped with whipped cream.

Time to prepare: 15 minutes

Serves: 4 large glasses (double the recipe for a larger, serves 8 trifle dish)


250g chocolate brownie or cake, cut into 1/2" chunks

1 ~390g jar of cherries soaked in Kirsch (I love Opies, available online and in supermarkets)

250ml vanilla custard

100g milk chocolate

Pinch of salt

150g double cream

100ml crème fraîche

2 tbsp icing sugar

To serve: Extra cherries to garnish, chocolate shavings


  1. First, make the chocolate custard. Over a low heat, warm the custard with the milk chocolate broken up into chunks. Stir the custard until the chocolate has melted and add a pinch of salt (this helps cut through the sweetness). Remove from the heat and allow to cool before using. Ideally you want to make this an hour or so ahead so the custard has completely cooled, I pop mine in the fridge to help speed up the process.

  2. Drain and seperate the cherries soaked in Kirsch. Reserve the liquid.

  3. For the whipped cream, use an electric handheld whisk or standing mixer with whisk attachment to whisk the double cream, crème fraîche and icing sugar together until it reaches soft peaks consistency (2 - 3 minutes).

  4. In your serving glass(es), sprinkle a handful of the chopped brownie chunks in the base. Pour over 2 tbsp of the reserved kirsch and 2 tbsp of the cherries.

  5. Spoon over 6 tbsp of the chocolate custard and repeat with another layer of brownie, Kirsch, cherries and custard.

  6. Top with the sweetened whipped cream, cherries and chocolate shavings to garnish.

Nutritional Information

(per serve)

450 calories

5g protein, 72g carbs, 16g fat

Good to know:

  • If you're using cherries from a jar soaked in Kirsch, drain the cherries and reserve the liquid. Or use 200g of fresh and pitted cherries, frozen cherries, cherry jam or tinned and drained cherries along with cherry brandy, regular brandy or miss it out completely for booze-free trifle.

  • You can make the components of the trifle ahead of time so that it just takes 5 minutes to dish up if you're hosting a dinner.

  • Trifle can be kept in the fridge for up to 3 days, cover tightly with cling film.


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