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Black Forest Trifle
with Cherry Spread
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 tbsp
Cherry Spread
237 mL
Cream
(Contains Milk)
½ cup
Bittersweet Chocolate Chips
(Contains Soy)
¼ cup
White Sugar
¼ cup
Red Mango
378 g
Pumpkin Pie Filling
(Contains Egg, Milk, Soy, Wheat)
Nutrition Values
Utensils
Cooking Steps
Slice cake rolls into 1/2-inch slices.
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.
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.
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.
Cover assembled trifle with plastic wrap. Chill in the fridge until set, 2-3 hrs.
Before serving, sprinkle 1/4 cup pomegranate seeds over the top of trifle.