Black Forest trifle recipe

Method

1. Cook the pain au chocolat to pack instructions. Leave to cool fully, then slice into 1cm pieces.
2. Meanwhile, put the frozen cherries in a pan and heat over a medium heat for 5 mins until thawed and the juices start to bubble. Whisk the cornflour with 1 tbsp water, stir through the lemon juice, then add to the pan along with the sugar. Reduce to a low heat and simmer for 2-3 mins, stirring, until thickened. Remove from the heat, stir through the brandy, then leave to cool; blend until smooth.
3. Heat the custard to pack instructions and add the finely chopped chocolate, whisking to melt.
4. Whisk together the mascarpone, cream and the icing sugar with an electric whisk until it reaches soft peaks. Arrange the sliced pain au chocolat around the base of a wide bowl and layer over the chocolate custard, cherry sauce and mascarpone cream until you’ve used all the ingredients, finishing with a layer of cream. Grate over the remaining chocolate and top with the fresh cherries to serve. The trifle will keep, covered, in the fridge for 3-4 days.

• Tip: Prefer a non-alcoholic version? Swap the cherry brandy liqueur for cherry or pomegranate juice.

• See more Christmas desserts

• We recommend this recipe for a special occasion or treat, as part of a balanced diet.