Black Forest Trifle
This trifle is out of this world! It has all the components of a black forest cake, it starts with a layer of brownies, then cherries soaked in Kirsch, homemade custard and a whipped topping made with Creme Fraiche! Very impressive and it’s a perfect make ahead dessert, so great for entertaining!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 12
Ingredients
- 1 chocolate brownie mix
- ⅓ cup of cornstarch
- ⅓ cup of granulated sugar
- ⅛ tsp of salt
- 3 cups of whole milk
- 4 egg yolks
- 1 Tbs of butter
- 1 tsp of vanilla extract
- 2 – (14-oz) jars of cherries in Kirsch – see Note to Cooks
- 1 cup of Creme Fraiche
- 2 cups of heavy cream
- 2 Tbs of powdered sugar
Instructions
- Start by making the brownies according to package directions: Let cool and cut into bite sized pieces.
- Next, make the custard, stir together the cornstarch, sugar and salt in a large saucepan, over medium heat, then whisk in the milk, then the egg yolks, cook for 6 minutes, until it just starts to thicken.
Remove from the heat and stir in the butter and vanilla. Place plastic wrap directly on top of the custard to prevent skin from forming. Let cool.
- Drain the cherries, reserving liquid.
- To assemble the trifle, arrange the brownies in the bottom of a large trifle dish or a large glass bowl. Scatter the cherries over the brownies (use all but ½ cup of cherries) then drizzle on ½ cup of the reserved cherry liquid.
Spoon on the custard, spread to the edges. The trifle can be refrigerated at this point overnight, just make the topping before serving.
To make the topping, use an electric mixer with a whip attachment, beat the Creme Fraiche, heavy cream and powdered sugar until soft peaks form. Spoon on top of the custard, spread to the edges, swirl with a knife and sprinkle on grated chocolate if you like and garnish with the extra cherries. Ready to serve!
Notes
Note to cooks: Cherries in Kirsch are readily available in liquor stores, they come in a 14 oz jar, some grocery stores also carry them in the liquor department.
[3]