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Chocolate Cherry Trifle

Chocolate Cherry Trifle

Janice Pattie
A classic British layered dessert filled with sweet cherries and rich creamy chocolate custard.
5 from 5 votes
Prep Time 20 minutes
Cook Time 5 minutes
cooling time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine British, Scottish
Servings 8
Calories 618 kcal

Ingredients
 

  • 100 g trifle sponges
  • 3 tbsp cherry jam
  • 300 g fresh or frozen cherries or a 400 g can black cherries in light syrup
  • 60 ml water
  • 100 g caster sugar
  • 500 g tub of chilled fresh custard
  • 100 g dark chocolate
  • 300 g double cream heavy cream
  • 1 tsp caster sugar superfine sugar
  • 100 g glace morello cherries grated to decorate
  • 30 ml Cherry Brandy optional

Instructions
 

For the cake layer

  • 100 g trifle sponges, 3 tbsp cherry jam
    Split the trifle sponges and spread with cherry jam before sandwiching them together.
  • Cut the filled trifle sponges in half and place in the base of your trifle bowl.

For the cherry layer

  • 300 g fresh or frozen cherries, 60 ml water, 100 g caster sugar
    Place frozen cherries in a saucepan with water and caster sugar
  • Bring to a simmer and cook until the cherries are soft.
  • Place into a bowl and leave to cool.

For the custard

  • 500 g tub of chilled fresh custard, 100 g dark chocolate
    Put the fresh custard into a bowl and warm in the microwave for 2 minutes (or gently warm it in a pan.
  • Finely chop the dark chocolate and melt in a microwave in 20 second bursts until it is liquid.
  • Add the custard to the chocolate
  • Stir until all the chocolate has mixed with the custard and you have a smooth chocolate custard. Leave to cool (see note)

For the cream layer

  • 300 g double cream, 1 tsp caster sugar
    Whip the double cream to soft peaks and stir in the caster sugar.

To assemble the trifle

  • 30 ml Cherry Brandy
    Put the cherries and juice on top of the cake. Pour over the cherry brandy at this stage if using.
  • Spoon the chocolate custard over the cake and cherries.
  • Spread two-thirds of the whipped cream evenly over the chocolate custard.
  • 100 g glace morello cherries
    Put the remaining third of the cream into a piping bag with a star nozzle and make rosettes of cream around the edge of the bowl.
  • Top each rosette with a cherry.
  • Chill the trifle in the fridge until ready to serve.

Notes

If the chocolate and custard start to seize and go grainy when you combine them, put the bowl into the microwave for 20 seconds and then stir again.  

Nutrition

Calories: 618kcalCarbohydrates: 108gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 56mgSodium: 490mgPotassium: 239mgFiber: 3gSugar: 87gVitamin A: 599IUVitamin C: 4mgCalcium: 52mgIron: 2mg