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Black Forest Christmas Trifle

A stunning no-bake dessert featuring layers of chocolate cake, boozy cherries, mascarpone cream, and dark chocolate. The ultimate make-ahead showstopper for your holiday table.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German-inspired, Holiday
Calories: 420

Ingredients
  

Cherry Layer
  • 2 jars (720g) morello cherries in syrup
  • 3 tbsp kirsch (cherry schnapps) or cherry syrup
  • 2 tbsp cornstarch
  • 1 tbsp granulated sugar optional
Cream Layer
  • 2 cups (480ml) heavy whipping cream very cold
  • 1 cup (250g) mascarpone cheese room temperature
  • 0.5 cup (60g) powdered sugar sifted
  • 1.5 tsp pure vanilla extract
Assembly
  • 1 portion chocolate sponge cake or brownies approx. 9x13 inch
  • 0.25 cup rum or brandy for brushing
  • 1 cup (100g) dark chocolate shaved or grated
  • fresh cherries and mint for garnish

Equipment

  • Large Trifle Bowl
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Small saucepan
  • Spatula

Method
 

  1. Drain cherries, reserving syrup. In a saucepan, whisk 1/2 cup syrup, cornstarch, sugar (if using), and kirsch. Cook over medium heat until thick and glossy, 3-5 mins. Off heat, stir in drained cherries. Cool completely.
  2. In a chilled bowl, whip the heavy cream to soft peaks. In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until combined. Refrigerate.
  3. Cut chocolate cake into 1-1.5 inch cubes. Lightly brush or drizzle with rum or reserved cherry syrup.
  4. Assemble the trifle in a large bowl (3-4 qt). Layer 1/3 of the cake cubes, then 1/3 of the cherry compote, then 1/3 of the cream. Sprinkle with some chocolate shavings. Repeat layers twice more, ending with cream.
  5. Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with remaining chocolate shavings, fresh cherries, and mint.

Notes

For a non-alcoholic version, replace kirsch with cherry syrup and brush cake with simple syrup or cherry juice. Trifle can be made up to 48 hours ahead. Garnish just before serving.