Black Forest Trifle

Black Forest Trifle


  • Black Forest Trifle
  • This dessert can be made the day before and stored in the refrigerator.
  • Serves 8
  • 8 cups frozen cherries
  • 1/2 or more sugar to taste
  • 2 teaspoons lemon juice
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 pound cake
  • Kirsch or Brandy
  • 3 cups prepared Birds Custard or vanilla pudding
  • 1 pound cake, cut in 1-inch pieces
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar or to taste
  • 2 teaspoons vanilla
  • semi sweet chocolate shavings for garnish


In a saucepan, add cherries, sugar, water and lemon juice. Bring to a boil and reduce heat and cook for 5 minutes. Make a slurry with cornstarch and 2 tablespoons cornstarch and mix well. Add to cherries and stir. Cook for 2 minutes and if you need to - add more slurry or water until the cherries have a nice glazed sauce consistency. It will thicken up. Set aside and allow to cool completely.

Make the custard according to directions and allow to cool completely.

In a bowl, whip cream with powdered sugar and vanilla until soft peaks.

To a trifle bowl or serving bowl, add half of pound cake and sprinkle with Kirsch or Brandy. Add half of the cherries, 1/3 of the whipped cream and then repeat with the remaining pound cake, kirsch, cherries, and whipped cream.

Dollop whipped cream over cherries and garnish with grated chocolate.

Place in refrigerator for 3-4 hours or overnight.

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