Black Forest Trifle Recipe

Portions: Up to 14

Ingredients

• 3 x 425g tins of cherries in syrup
• 300g dark chocolate (70% cocoa solids)
• 4 leaves of gelatine (or vegan/vegetarian equivalent)
• 2 x 400g tins of custard
• 25g hazelnuts
• 600ml double cream
• 1 teaspoon vanilla bean paste
• 1 heaped tablespoon icing sugar
• 3 x 1cm slices of panettone

Instructions

1. Place the Sieve over a large Saucepan and empty the Tins of Cherries in to it so the juice is in the saucepan and then place the cherries in a bowl for use later on

    

2. Start to gently heat up the cherry juice (we want to heat it up not simmer or boil it)
3. Drag a sharp knife across the back of one of the bars of chocolate to create some shavings to top the trifle off when finished and set to one side
4. Break up the reast of the chocolate in to a glass bowl suitable for melting the chocolate over a saucepan

    

5. Put 4 leaves of the gelatine in a bowl of cold water and put to one side

    

6. Place the bowl with the chocolate in over the saucepan and stir the chocolate until it has melted 

    

7. Remove the bowl from the saucepan
8. Add the Tins of Custard and stir until fully mixed 

    

9. Place the Chocolate Custard in to the fridge
10. Remove the gelatin leaves from the water (they should be nice and soft by now) and whisk them in to the Cherry Juice in the saucepan 

    

11. When the gelatin has completed dissolved, remove the saucepan from the heat and set aside for use later..
12. Get a dry frying pan and bring up to a medium heat
13. Add the hazelnuts and toast for about 5 minutes
    
    
14. You now need to smash the hazelnuts up a bit!  You can use a pessel and mortar if you have some – I don’t so I wrapped them in clingfilm and whacked them with a rolling pin!
15. Set the smashed hazelnuts aside for later 

    

16. The saucepan of Cherry Juice should be ready to pour in to the Trifle Bowl now so pour two thirds of it in to your trifle bowl
17. Add a handful of the cherries and spread them out as evenly as you can
18. Allow the cherries to cool to room temperature (around 60 minutes should suffice) and then Put In The Fridge for at least Four Hours to allow it to set 

     

19. Slice up the Panettone in to 1cm slices and pour on a little of the cherry juice you still have over each slice and then wrap in clingfilm and place in the fridge 

     

20. When the Cherry Jelly has set it’s time to whip the cream!  I left it in the fridge over night just to make sure the gelatine fully sets.
21. Put the Cream in a bowl 

    

22. Add the Icing Sugar and Vanilla Bean Paste to the cream 

    

23. Beat until nice and thick! 

     

24. Remove the Trifle Bowl, Chocolate Custard and the Panettone from the Fridge 

    

25. Add a layer of the custard on to the Cherry Jelly 

    

26. Add a layer of the Panettone that has been soaked in the Cherry Juice 

    

27. Sprinkle on some of the remaining cherries
28. Add a layer of cream 

    

29. Repeat steps 25-28 and finish with a layer of the cream! 

     

30. Top with the remaining cherries, sprinkle on the smashed hazelnuts and finish with the chocolate shavings 

    

31. Refrigerate until you are ready to serve it