Mary Berry​ Black Forest Trifle Recipe

This decadent Mary Berry Black Forest Trifle is made with rich chocolate sponge cake, tart Morello cherries, smooth chocolate custard, whipped cream, and a splash of Kirsch. This recipe creates a luxurious and indulgent dessert that perfectly balances sweet chocolate with tangy fruit flavors. It is an impressive centerpiece for a holiday feast or a special dinner party and makes enough to serve a large group of 8 to 10 people.

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Mary Berry Black Forest Trifle Ingredients

For the Base and Fruit Layer:

• 1 lb (450g) chocolate brownies or chocolate sponge cake
• 1 jar (approx. 24 oz/680g) Morello cherries in syrup (pitted)
• 2 tablespoons Kirsch (cherry brandy)
• 1 tablespoon granulated sugar (optional, depending on syrup sweetness)

For the Chocolate Custard:

• 2 cups whole milk
• 2/3 cup heavy cream (double cream)
• 4 egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch (cornflour)
• 3 tablespoons unsweetened cocoa powder
• 3.5 oz (100g) dark chocolate, chopped

For the Topping:

• 2 cups heavy cream (double cream)
• 1 teaspoon vanilla extract
• 1 block of dark chocolate (for grating/shaving)
• Fresh cherries (for garnish, optional)

How To Make Mary Berry Black Forest Trifle

1. Prepare the base: Cut the chocolate brownies or sponge cake into bite-sized chunks. Arrange them evenly in the bottom of a large glass trifle bowl.
2. Prepare the fruit liquid: Drain the jar of Morello cherries, but keep the syrup. Pour about half a cup of the syrup into a small bowl and mix it with the Kirsch (if using).
3. Soak the sponge: Drizzle the cherry syrup and Kirsch mixture over the chocolate cake pieces. Scatter the drained cherries on top of the soaked cake.
4. Mix the custard base: In a mixing bowl, whisk the egg yolks, sugar, cornstarch, and cocoa powder together until the mixture is smooth and paste-like.
5. Heat the milk: In a saucepan, heat the milk and the 2/3 cup of heavy cream until it is hot but not quite boiling.
6. Thicken the custard: Pour the hot milk slowly into the egg mixture while whisking constantly. Pour everything back into the saucepan. Cook over low heat, stirring continuously, until the custard thickens significantly.
7. Add the chocolate: Remove the thickened custard from the heat. Add the chopped dark chocolate and stir until it is completely melted and combined.
8. Layer and chill: Pour the warm chocolate custard over the cherry and sponge layer. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until the custard is completely cold and set.
9. Top and serve: Whip the remaining 2 cups of heavy cream with the vanilla extract until soft peaks form. Spoon this over the set custard. Finish by grating generous amounts of dark chocolate over the top.

Recipe Tips

• Save the Syrup: The flavor of the sponge relies heavily on the cherry syrup. Do not discard the liquid from the jar; it adds moisture and the essential “Black Forest” flavor.
• Cool the Custard: Allow the chocolate custard to cool slightly before pouring it into the glass bowl. If it is boiling hot, it might steam up the glass or make the sponge layer too messy.
• Adjust the Alcohol: Kirsch is a strong cherry brandy. If you prefer a milder taste, use less alcohol or dilute it with more cherry syrup.
• Use Quality Chocolate: Because the custard relies on melted chocolate for texture and taste, use a good quality dark chocolate (around 70% cocoa solids) rather than chocolate chips.

What To Serve Mary Berry Black Forest Trifle

This trifle is a heavy, chocolate-forward dessert. It pairs best with drinks that can cleanse the palate. Serve it with strong black coffee or an espresso to cut through the sweetness. For a wine pairing, a glass of ruby port or a sweet dessert wine works well. If you are serving this at a holiday party, it goes nicely after a lighter main course, such as roast chicken or turkey.

How To Store Mary Berry Black Forest Trifle Leftovers

• Refrigerate: Cover the trifle bowl tightly with plastic wrap or transfer leftovers to an airtight container. Keep it in the refrigerator for up to 3 days. The cake layer will continue to soften as it absorbs the liquid.
• Freeze: It is not recommended to freeze this trifle. The custard can split and become watery when thawed, and the whipped cream will lose its fluffy texture.

Mary Berry Black Forest Trifle Nutrition Facts

• Calories: 520 kcal
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 155mg
• Sodium: 85mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 7g

Frequently Asked Questions

• Can I make this alcohol-free? Yes. Simply omit the Kirsch. The syrup from the Morello cherries provides plenty of flavor on its own. You can also add a drop of almond extract to the syrup to mimic the nutty flavor of the cherry pits.
• Can I use store-bought cake? Yes. Store-bought chocolate brownies, chocolate muffins, or a chocolate Swiss roll work perfectly. Using brownies will result in a fudgier, denser base, while Swiss roll makes it lighter.
• Why did my custard turn out lumpy? Lumps usually happen if the heat was too high or you stopped stirring. If you see lumps, remove the pan from the heat immediately and whisk vigorously, or pass the custard through a sieve before adding the chocolate.

Try More Recipes:

• Mary Berry Tiramisu Trifle​ Recipe
• Mary Berry Sherry Trifle​ Recipe
• Mary Berry​ Chocolate Christmas Trifle Recipe