- 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.