Jamie Oliver Black Forest Trifle Recipe

This Black Forest Trifle is a rich and creamy dessert with layers of chocolate custard, juicy cherries, soft panettone, and fluffy whipped cream. It’s finished with crunchy hazelnuts and chocolate curls for the perfect mix of flavors and textures. A show-stopping dessert that’s easy to make!

Ingredients Needed:

• 3 x 425g tins of cherries in syrup
• 300g dark chocolate (70% cocoa solids)
• 4 leaves of gelatine
• 3 x 400g tins of custard
• 100g hazelnuts
• 600ml double cream
• 1 teaspoon vanilla bean paste
• 1 heaped tablespoon icing sugar
• 3 x 1cm slices of panettone

How To Make Black Forest Trifle Recipe?

1. Prepare the cherry syrup: Drain the cherries and save the liquid. Add cold water to make 568ml if needed. Heat the liquid in a pan over medium heat. Set the cherries aside.
2. Make the chocolate curls: Lay the chocolate flat side up on a work surface. Use a sharp knife to scrape the surface and create 6 to 8 curls. Chill them in the fridge until ready to use.
3. Melt the chocolate: Break the remaining chocolate into pieces. Place in a heatproof bowl with a pinch of salt. Set over the warm cherry syrup and stir until fully melted.
4. Soften the gelatine: Break the gelatine leaves into a small bowl, cover them with cold water, and let them soften for a few minutes.
5. Make the chocolate custard: Remove the melted chocolate from the heat. Stir in the custard until smooth and fully combined.
6. Set the cherry layer: Stir the softened gelatine into the warm cherry syrup until dissolved. Pour the mixture into a trifle dish, scatter in a handful of cherries, and let it cool. Refrigerate for 4 hours until set.
7. Toast the hazelnuts: Heat a dry pan over medium heat. Toast the hazelnuts for 5 minutes until golden. Crush them into small pieces using a pestle and mortar or a rolling pin.
8. Whip the cream: In a large bowl, whisk the double cream with vanilla bean paste and icing sugar until soft peaks form.
9. Assemble the trifle: Spread ⅓ of the chocolate custard over the set cherry layer, place 1 slice of panettone on top, then add cherries and drizzle with cherry syrup. Repeat with layers of whipped cream, chocolate custard, panettone, cherries, and syrup until you have 3 layers. Finish with a layer of cream on top.
10. Decorate and serve: Sprinkle with chocolate curls and crushed hazelnuts. Serve and enjoy!

Recipe Tips:

• Let the Cherry Layer Set Completely: Make sure the cherry layer is fully set in the fridge for at least 4 hours before adding the next layers. If it’s not firm enough, the layers will mix instead of staying separate.
• Use Soft Panettone for the Best Texture: Fresh, soft panettone absorbs the cherry syrup well, making the trifle moist and flavorful. If it’s a bit dry, lightly brush it with extra cherry syrup before layering.
• Whip the Cream to the Right Consistency: The cream should be whisked to soft peaks—this means it holds its shape but is still smooth and creamy. If overwhipped, it can become too stiff and grainy.
• Make Perfect Chocolate Curls: Use a warm knife to scrape the chocolate for better curls. If the chocolate is too hard, let it sit at room temperature for a few minutes before trying again.
• Layer the Trifle Gently: Use a spoon or spatula to spread each layer evenly without pressing too hard. This keeps the layers defined and prevents the custard from sinking into the panettone.

How To Store Leftovers?

Let the Black Forest Trifle sit until it is no longer warm. Cover it well with plastic wrap or put it in a container with a lid. Keep it in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 120mg
• Potassium: 250mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 6g

Jamie Oliver Black Forest Trifle Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

450

kcal

This Black Forest Trifle is a rich and creamy dessert with layers of chocolate custard, juicy cherries, soft panettone, and fluffy whipped cream. It’s finished with crunchy hazelnuts and chocolate curls for the perfect mix of flavors and textures. A show-stopping dessert that’s easy to make!

Ingredients

• 3 x 425g tins of cherries in syrup

• 300g dark chocolate (70% cocoa solids)

• 4 leaves of gelatine

• 3 x 400g tins of custard

• 100g hazelnuts

• 600ml double cream

• 1 teaspoon vanilla bean paste

• 1 heaped tablespoon icing sugar

• 3 x 1cm slices of panettone

Directions

• Prepare the cherry syrup: Drain the cherries and save the liquid. Add cold water to make 568ml if needed. Heat the liquid in a pan over medium heat. Set the cherries aside.
• Make the chocolate curls: Lay the chocolate flat side up on a work surface. Use a sharp knife to scrape the surface and create 6 to 8 curls. Chill them in the fridge until ready to use.
• Melt the chocolate: Break the remaining chocolate into pieces. Place in a heatproof bowl with a pinch of salt. Set over the warm cherry syrup and stir until fully melted.
• Soften the gelatine: Break the gelatine leaves into a small bowl, cover them with cold water, and let them soften for a few minutes.
• Make the chocolate custard: Remove the melted chocolate from the heat. Stir in the custard until smooth and fully combined.
• Set the cherry layer: Stir the softened gelatine into the warm cherry syrup until dissolved. Pour the mixture into a trifle dish, scatter in a handful of cherries, and let it cool. Refrigerate for 4 hours until set.
• Toast the hazelnuts: Heat a dry pan over medium heat. Toast the hazelnuts for 5 minutes until golden. Crush them into small pieces using a pestle and mortar or a rolling pin.
• Whip the cream: In a large bowl, whisk the double cream with vanilla bean paste and icing sugar until soft peaks form.
• Assemble the trifle: Spread ⅓ of the chocolate custard over the set cherry layer, place 1 slice of panettone on top, then add cherries and drizzle with cherry syrup. Repeat with layers of whipped cream, chocolate custard, panettone, cherries, and syrup until you have 3 layers. Finish with a layer of cream on top.
• Decorate and serve: Sprinkle with chocolate curls and crushed hazelnuts. Serve and enjoy!

Notes

• Let the Cherry Layer Set Completely: Make sure the cherry layer is fully set in the fridge for at least 4 hours before adding the next layers. If it’s not firm enough, the layers will mix instead of staying separate.
• Use Soft Panettone for the Best Texture: Fresh, soft panettone absorbs the cherry syrup well, making the trifle moist and flavorful. If it’s a bit dry, lightly brush it with extra cherry syrup before layering.
• Whip the Cream to the Right Consistency: The cream should be whisked to soft peaks—this means it holds its shape but is still smooth and creamy. If overwhipped, it can become too stiff and grainy.
• Make Perfect Chocolate Curls: Use a warm knife to scrape the chocolate for better curls. If the chocolate is too hard, let it sit at room temperature for a few minutes before trying again.
• Layer the Trifle Gently: Use a spoon or spatula to spread each layer evenly without pressing too hard. This keeps the layers defined and prevents the custard from sinking into the panettone.