Delia Smith Black Forest Trifle

Delia Smith’s Black Forest Trifle is the kind of dessert that draws silence around the table as the first spoonful lands. This showstopper blends the indulgent charm of a chocolate sponge with the sweet sharpness of cherries, all wrapped in luscious custard and soft peaks of whipped cream.

I first made this trifle on a snowy December evening when guests arrived unexpectedly — and it’s been my go-to ever since. With its gorgeous layers and no-fuss ingredients, it’s the perfect choice when you need something beautiful, nostalgic, and delicious on short notice. This easy Black Forest trifle is both elegant enough for Christmas and simple enough for a weekend treat.

Why You’ll Love This Recipe

• Layered luxury made easy: No need to bake from scratch — the brownie mix creates the perfect base in minutes.
• Full-on flavor, minimal prep: Cherry pie filling and pudding mix save time without sacrificing taste.
• Great for gatherings: It serves a crowd and looks stunning in a trifle bowl.
• Customizable and creative: Add ganache, use fresh cherries, or swap in dark chocolate for variation.
• Make-ahead magic: Chill it ahead of time and let the flavors meld overnight.

Ingredients

• 1 box (18–21 oz) brownie mix: the rich, cake-like foundation
• 2 milk chocolate bars (1.55 oz each): chopped for layers and curls
• 3 cups cherry pie filling: adds juicy sweetness and vibrant color
• 1 teaspoon almond extract: enhances the cherry flavor beautifully
• 1/2 cup cranberry-cherry juice: keeps the brownie moist and flavorful
• 2 cups cold 2% milk
• 2 packets (3.3 oz each) white chocolate instant pudding: for silky, creamy depth
• 1 tub (8 oz) whipped topping, thawed

How to Make Delia Smith’s Black Forest Trifle

1. Preheat oven to 350°F (175°C). Prepare brownies as directed on the box for a cake-like texture.
2. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
3. Cut brownies into 1-inch cubes. Chop 1½ chocolate bars; save the rest for garnish.
4. Stir pie filling with almond extract. Set aside ½ cup for the topping. Mix in the cranberry-cherry juice.
5. Whisk pudding mix with cold milk until thickened. Fold in whipped topping gently.
6. Assemble the trifle: layer half the brownies, half the cherry mixture, chopped chocolate, and pudding. Repeat.
7. Top with saved cherry mix and shaved chocolate curls using a vegetable peeler.
8. Chill for at least 30 minutes before serving. Best served cold.

Common Mistakes to Avoid

• Using hot brownies: They’ll melt the layers and turn your trifle soggy.
• Skipping the juice: Adds vital moisture and fruity depth.
• Overmixing the pudding: Makes it dense instead of airy.
• Cheap chocolate: Invest in decent bars for the best curls and flavor.
• Serving immediately: The trifle needs chill time to firm up and shine.

Storage and Reheating Instructions

• Refrigerator: Store leftovers in a sealed container for up to 2 days.
• Freezer: Freeze up to 1 month. Thaw in the fridge overnight before serving. Note: texture may soften.

FAQs

Q: Can I make this trifle a day ahead?
A: Yes! It actually tastes better the next day as the flavors settle beautifully.

Q: What alcohol can I add for a grown-up twist?
A: Kirsch or cherry brandy pairs wonderfully with the cherries and chocolate.

Q: Can I use homemade brownies?
A: Absolutely. Just be sure they’re cool and slightly firm before cubing.

Q: Is whipped cream better than whipped topping?
A: Real whipped cream adds richer flavor but needs stabilizing if making ahead.

Try More Recipes:

• Delia Smith Light Fruit Cake Recipe
• Delia Smith Key Lime Pie
• Delia Smith Quiche Lorraine
• Delia Brussel Sprout Soup