Delia Smith Black Forest Trifle

Delia Smith’s Black Forest Trifle is made with double-chocolate-chip muffins, dark chocolate, morello cherries soaked in dark rum, morello cherry jam, mascarpone, fresh custard, and whipping cream. This delicious Black Forest Trifle recipe creates a decadent dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.

Delia Smith Black Forest Trifle Ingredients

• 3 double-chocolate-chip American-style muffins
• 7 oz (200 g) dark chocolate (75% cocoa solids)
• 1 x 680 g (24 oz) jar pitted morello cherries, drained and soaked overnight in 3 fl oz (75 ml) dark rum
• 2 level tablespoons morello cherry jam or conserve
• 9 oz (250 g) mascarpone
• 14 oz (400 g) fresh custard
• 10 fl oz (275 ml) whipping cream
• 3 fl oz (75 ml) dark rum

How To Make Delia Smith Black Forest Trifle

1. Day Before: Soak the drained cherries overnight in the dark rum.
2. Prepare Muffins: Slice the muffins horizontally, spread each slice with jam, reassemble the muffins, and cut into 4 pieces. Arrange them in the base of a trifle bowl or serving dish.
3. Soak Muffins: Stab the muffins with a skewer, then strain the rum from the cherries and sprinkle it over the muffins. Scatter the cherries on top.
4. Melt Chocolate: Break up 5 oz (150 g) of chocolate and melt in a heatproof bowl over barely simmering water, stirring until smooth. Let it cool for 2-3 minutes.
5. Mix Cream and Custard: Beat the mascarpone in a bowl, then mix in the custard. Whisk in the cooled, melted chocolate.
6. Assemble Trifle: Pour the chocolate mixture over the muffins and cherries. Whip the cream to a floppy stage and spoon it over the trifle. Spread with a palette knife.
7. Decorate: Chop the remaining 2 oz (50 g) of chocolate finely and sprinkle over the trifle. Cover with cling film and chill until ready to serve.

Recipe Tips

• Soak the cherries overnight: Soak the cherries in rum for at least 12 hours to get the best flavor.
• Cool the melted chocolate: Let the melted chocolate cool a bit before mixing it with mascarpone and custard to avoid curdling.
• Whip the cream correctly: Whip the cream until it’s fluffy but not too stiff for a light texture.
• Use a palette knife: Spread the whipped cream with a palette knife to get a smooth finish.
• Chill before serving: Let the trifle chill in the fridge for at least 2 hours or overnight for the best flavor and texture.

What To Serve With Black Forest Trifle?

This rich Black Forest Trifle pairs well with coffee, fresh berries, vanilla ice cream, or shortbread cookies. It can also be served alongside a light fruit salad, lemon sorbet, mint tea, or a simple cheese platter for a delicious dessert experience.

How To Store Leftovers Black Forest Trifle?

• Refrigerate: Let the leftover Black Forest Trifle cool to room temperature before placing it in the fridge. Store it in an airtight container or cover it with cling film. It will keep well in the fridge for up to 3 days.
• Freeze: Freezing is not recommended for Black Forest Trifle as it may affect the texture and quality of the cream and fruit. If you do freeze it, allow it to thaw in the fridge for several hours before serving.

Delia Smith Black Forest Trifle Nutrition Facts

Serving Size: 1 serving (assuming 6 servings total)

• Calories: 670
• Total Fat: 42 g
• Saturated Fat: 22 g
• Cholesterol: 155 mg
• Sodium: 90 mg
• Potassium: 360 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 2 g
• Sugars: 47 g
• Protein: 7 g

Try More Delia Smith Recipes:

• Delia Smith Carrot And Coriander Soup
• Delia Smith Apple And Almond Pudding
• Delia Smith Fruit Scones
• Delia Smith Bread Pudding