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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Easy Boozy Black Forest Trifle

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Trifles are a joyous spectacle come Christmas time and are a most-welcome retro comeback. And this one is strictly adults-only, thanks to a generous touch of spiced rum. Sorry, kids!

WATCH THIS RECIPE

Easy Boozy Black Forest Trifle

PREP TIME
10 mins plus 4 hours setting
COOK TIME
30 minutes plus 30 minutes setting
SERVES
10
Ingredients

1kg (2 lb 3 oz) cherries, pitted

600g (1 lb 5 oz) store-bought mud cake

60ml (2 fl oz) spiced rum

handful fresh cherries, stalks on

 

Cherry jelly

1 x 85g (3 oz) packet port wine jelly crystals

300ml (10.5 fl oz) boiling water

60ml (2 fl oz) spiced rum

 

Cherry compote

300g (10.5 oz) white sugar

300ml (10.5 fl oz) water

100ml (3.5 fl oz) spiced rum

3 whole star anise

3cm piece (just over 1”) of ginger, sliced

2 cinnamon sticks

 

Whipped cream

600g (1 lb 5 oz) mascarpone cheese

200ml (7 fl oz) thickened cream

10g (¼ oz) icing sugar

2 tsp vanilla extract

400ml (14 fl oz) sour cream

Steps
Step 1

In a medium-sized mixing bowl, whisk together the packet of port wine jelly, rum and boiling water. Stir well until all of the jelly crystals have dissolved, then leave aside to cool for 5 minutes. Entirely cover the bottom of the trifle bowl with cherries (about half of the total amount) and pour over the liquid jelly mixture. Place into the refrigerator for 4 hours or until set (you could also leave it overnight).

Step 2

To make the cherry compote, turn a medium-sized saucepan on low heat. Add the sugar, water, rum, star anise, ginger and cinnamon to the pan. Bring to a simmer and continue gently simmering for about 10 minutes until the sugar has dissolved and the liquid has thickened slightly. Add in the remaining cherries and turn the heat off. Give everything a gentle stir, making sure to leave the fruit intact. Leave to cool to room temperature. Once cooled, remove and discard the aromatics, leaving just the cherries and syrup

Step 3

Meanwhile, let’s make the cream layer. Add mascarpone, thickened cream, icing sugar and vanilla to a large mixing bowl. Using a handheld electric whisk, mix ingredients for about 30 seconds to 1 minute until very light soft peaks form. Add in the sour cream and gently mix for a further 30 seconds until ingredients are all incorporated.

Step 4

Tear the mudcake into large chunks. Now let’s assemble!

Step 5

Take the bowl out of the refrigerator with the set jelly. Spoon half of the sour cream mixture on top of the jelly layer and smooth out evenly. Add chunks of mudcake on top to cover the entire layer of cream mixture, followed by half of the cherry compote mix to moisten up the mudcake. Drizzle with rum.

Step 6

Add in the remaining sour cream mixture and swirl around to create some peaks. Finally, top with the last of the cherry mixture and syrup. Scatter over additional fresh cherries for a final flourish. Set in the refrigerator for 30 minutes before serving.

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