Decadent Black Forest trifle
Boozy poached cherries, sweet mascarpone cream and a fluffy chocolate sponge make this Black Forest trifle one truly decadent dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Paring knife
- Pitcher
- Serving bowl
- Glass
Ingredients
- 200g dark chocolate, chopped coarsely
- 200g unsalted butter, chopped coarsely
- 4 eggs
- ⅔ cup (150g) caster sugar
- 1 cup (150g) self-raising flour
- ¼ cup (60ml) Grand Marnier
- fresh cherries with stems and chocolate shards, to serve
- POACHED CHERRIES
- ¾ cup (165g) caster sugar
- ⅔ cup (160ml) water
- 1⅓ cups (330ml) dry red wine
- 1 cinnamon stick
- 2 teaspoons cornflour
- 500g fresh or frozen pitted cherries
- CUSTARD CREAM
- ½ cup (110g) caster sugar
- 1 teaspoon finely grated orange rind
- 600ml thickened cream
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