Don’t forget to add the sugar too!Īfter about 10 minutes, the cherries will start to “pop” a little and the liquid will get thick and syrupy. Just add your cherries to a saucepan, make a slurry out of cornstarch, water, and lemon juice, pour it over the cherries and cook. Making a compote sounds fancy but it is very very easy to do. It can get a little messy but it works so well and you can get through a bag of cherries really quickly.
This is my favorite cherry pitter! It’s from OXO and I got it on Amazon. These fresh ones that I got from Lee’s Marketplace were from Washington state and were so incredibly sweet and perfect. You know what that means? You can make this ANY time of the year, not just during cherry season. Oh how I love dark sweet cherries! The great thing about this compote is that you can use fresh or frozen. It doesn’t have to be perfect! Cherry Compote for the Black Forest Trifle Once the cake is cooled completely, score it into small squares so that you can easily scoop it out for the layers. I chose this Triple Chocolate Fudge but you could use any boxed chocolate cake.
Whatever you choose, make sure it’s clear so you can see the beautiful layers! Chocolate Cake LayerĪs with all of my trifles that I’ve shared, I made it very easy on us and used a box cake. You can layer them into minis or individual portions, you can use a trifle bowl, or a big clear plastic or glass bowl. I’ll take you through each layer and show you just how simple and fun my Black Forest Trifle is to make. In fact, I have a neighbor that is from Germany and she gave it two thumbs up. I didn’t use sour cherries and there’s no alcohol in my trifle but each layer mimics the flavors of Black Forest cake and I’m here for it. That area is known for its sour cherries and kirschwasser, which is a liquer made from the cherries. What’s not to love about layers of chocolate cake, homemade dark cherry compote, fresh whipped cream and mini chocolate chips?īlack Forest Cake originates from Germany and specifically the “Black Forest” region in the southwest. Oh, and the most important thing? It was insanely delicous. Isn’t she gorgeous?!? My Black Forest Trifle was so much fun to create and to photograph. Thank goodness cherries are plentiful everywhere else because I really wanted to make this Black Forest Trifle that I’ve had floating in my head for a while. I mean, my town’s yearly 4th of July celebration is called “Cherry Days.” I have a gigantic Bing cherry tree in my backyard but it didn’t do well with this year’s drought. It is also perfect for birthday teas, dessert at a dinner party, or any time.It’s cherry season here in Northern Utah! Dark, sweet cherries grow so well here and we are kind of obsessed. With this trifle there is no sponge, so the trifle is a very light dessert after a rich main course. Pile the whole cherries with their stalks into the very centre of the trifle, and sprinkle liberally with the chocolate.Spread the cream onto the top of the custard and form peaks using the back of a spoon. Whip the cream until it is soft but able to stand up in peaks.
#BLACK FOREST TRIFLE RECIPE NO CHOCOLATE SKIN#
When the custard is barely warm, remove any skin that has formed on top then gently pour onto the set jelly.If you cover the top of the container with cling film then a skin should not form as easily, or sprinkle a little sugar over the top and do not stir. Make up the custard in your usual way, using the custard powder, sugar, cocoa powder and milk.Refrigerate until the jelly is set solid. Pour the still liquid jelly into a large glass bowl and drop the halved cherries into the jelly.Then add the cold water and set aside to cool slightly. Dissolve the jelly into the boiling water and mix until completely dissolved.
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