Black Forest trifle recipe

Women Weekly cookery editor Sue McMahon, creates a delicious Black Forest trifle - it's a great alternative to the traditional Christmas Pudding or the perfect party food for big numbers. We love this chocolatey custard version with sweet but sharp cherries, it's a recipe everyone will love.

Video recipe: How to make a Black Forest trifle - part 2

First, watch part one of How to make a Black Forest trifle.

6. Whip the double cream and single cream together with the sugar and vanilla, until just thickened. Spoon about a third of the mixture over the cherries. Add the rest of the cake, broken in halves, spoon over 2 more tablespoons of the cherry syrup and 1 tablespoon of kirsch, then add the rest of the cherries. 7. Spoon the chocolate custard over, then add spoonfuls of cream on top. Sprinkle with grated chocolate. Chill until ready to serve, if you have time.

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Ingredients

• 425g can black cherries in syrup
• 250g chocolate finger cakes or marble cake
• 4 tbsps kirsch
• 100g bar plain chocolate
• 500g pot vanilla custard
• 284ml pot double cream
• 142ml pot single cream 1
• tbsp icing sugar
• ½ tsp vanilla extract

Method

1. Drain the cherries in a sieve over a bowl and reserve the syrup. Set the cherries aside.
2. Arrange half the finger cakes in the base of a large trifle bowl, breaking them in half as you put them in. Spoon over 6 tablespoons of kirsch. Scatter half the cherries over.
3. Grate about 2 tablespoons of chocolate from the bar. Set aside for decoration.
4. Melt the rest of the chocolate in a bowl, in the microwave or over a pan of simmering water. Then warm the custard through for a minute until just warmed, stirring half way through.
5. Mix the melted chocolate into the warm custard and beat well. Chill for 10 mins or longer.
6. Whip the double cream and single cream together with the sugar and vanilla, until just thickened. Spoon about a third of the mixture over the cherries. Add the rest of the cake, broken in halves, spoon over 2 more tablespoons of the cherry syrup and 1 tablespoon of kirsch, then add the rest of the cherries.
7. Spoon the chocolate custard over, then add spoonfuls of cream on top. Sprinkle with grated chocolate. Chill until ready to serve