Hairy Bikers Black Forest Trifle

There’s just something a bit naughty about a Black Forest trifle, isn’t there? It’s not trying to be elegant or minimalist — it’s a glorious mess of chocolate, cream, cherries, and a bit of booze for good measure. The kind of dessert that makes people groan (in a good way) after the first spoonful.

I made this last Christmas Eve when I was tired, slightly flustered, and still had wrapping to do. And honestly? It was the biggest hit of the night. People went in for seconds and thirds. Someone even scraped the trifle bowl clean with a spoon and zero shame. This is that kind of dessert — no leftovers, no regrets.

Why You’ll Love It

• It’s wildly indulgent. Brownie, pudding, whipped cream, chocolate… all the good stuff in one bowl.
• Zero baking stress. If you can open a packet and whisk pudding, you’re golden.
• Make-ahead friendly. Better after a chill in the fridge — ideal for parties.
• Looks like a showstopper. All those layers make it look fancy even if you threw it together half-distracted.
• Adaptable. Swap cherries for raspberries, use chocolate pudding if that’s your vibe — make it your own.
• Kids love it, adults secretly love it more.

Ingredients

• 1 box (18–21 oz) brownie mix (plus whatever it calls for: oil, eggs, water, etc.)
• 2 milk chocolate bars (1.55 oz each), divided
• 3 cups cherry pie filling
• 1 tsp almond extract
• ½ cup cranberry-cherry juice
• 2 cups cold 2% milk
• 2 packs (3.3 oz each) instant white chocolate pudding mix
• 1 tub (8 oz) frozen whipped topping, thawed

How to Make It

Bake the brownies and cool them down:

Preheat your oven to 350°F (180°C). Make your brownies according to the package — go for the cake-like version, not the fudgy one. Once baked, let them cool fully. This is the hardest part. Don’t rush it or your trifle will melt into a puddle.

Chop, cube, and stash:

Cut the cooled brownies into roughly 1-inch cubes. No need for perfection — chunky bits give it texture. Chop up 1½ of your chocolate bars. Save the last bit for curls or sneaky bites while layering.

Mix your cherries with a kick:

In a small bowl, stir together the cherry pie filling, almond extract, and cranberry-cherry juice. Save about ½ cup for the top if you want it to look extra swish later.

Whisk the pudding ’til creamy:

In a large mixing bowl, whisk the milk and pudding mixes until it starts to thicken. Should take about 2–3 minutes. Then gently fold in the whipped topping. Try not to eat it straight from the bowl. Or do. No judgment.

Build your layers:

Grab your trifle dish (or just a big glass bowl) and start layering:

• Half the brownie cubes
• Half the cherry mixture
• Half the chopped chocolate
• Half the pudding/cream mixture

Repeat the layers once more, then top with the saved cherry filling and curls made from the remaining chocolate bar.

Chill and serve:

Pop it in the fridge for at least 30 minutes — longer if you can. It gives the layers time to mingle and the brownie to soak up all the flavour. Serve cold, preferably with a big spoon and zero shame.

Common Mistakes and How to Dodge Them

My trifle went mushy.
You may have layered it too early. Let your brownies cool fully, and don’t go heavy on the juice if you’re assembling it hours in advance.

Why’s the pudding lumpy?
Use cold milk and whisk properly — don’t just stir and hope. Whisk until smooth before adding whipped topping.

The almond flavour was overpowering!
Yep, that happens fast. A little goes a long way. If in doubt, use half the amount.

Chocolate curls failed miserably.
Warm the bar slightly in your hand or microwave it for 3 seconds — then run a vegetable peeler along the edge. Don’t rush it.

Storage and Reheating

Fridge:
Store leftovers (if you’re lucky enough to have any) in the fridge for up to 3 days. Cover the bowl or transfer to containers.

Freezer:
Freeze in portions if needed, though texture will change. Wrap tightly and thaw in the fridge before serving.

Microwave:
Not really recommended — it’s meant to be served cold, but if you must warm it, use 15–30 second bursts and don’t let it go soupy.

Frequently Asked Questions

Can I make this the night before?
Yes! Just keep the final topping layer (cherries + curls) separate and add right before serving.

What can I use instead of cherry juice?
Pomegranate juice works, or even just water with a squeeze of lemon if you’re desperate. It’s for moisture and flavour — play around.

Can I use fresh cherries?
Of course — just cook them a little with sugar to soften and sweeten first. Or toss in defrosted frozen cherries.

What if I hate white chocolate pudding?
Go full chocolate. Or mix one chocolate and one vanilla packet — no rules here.

Nutrition Facts (Per Serving):

• Calories: 229
• Fat: 9g
• Saturated fat: 5g
• Carbs: 32g
• Sugar: 19g
• Protein: 5g
• Sodium: 330mg

More Hairy Bikers Recipe:

• Hairy Bikers Tiramisu
• Lemon Drizzle Cake Hairy Bikers
• Hairy Bikers Parkin