1. Know the basics
A trifle always consists of whipped cream, pastry cream, bits of cake or cookies and bright flavours, arranged in layers. It’s ideally served in a clear glass serving bowl, so that the different layers of the dessert can be showcased.
2. Choose the right cherries
So that this essential part of the Black Forest enhances your trifle, opt for Morello cherries, whose tart taste is much more pronounced than that of sweet cherries once cooked. Also add lemon juice and kirsch (and cherry brandy) to really boost that cherry flavour.
3. Add the pastry cream
Traditional Black Forest cake may not contain pastry cream, but it’s a must in a trifle. Therefore, enhance the taste of chocolate by flavouring the pastry cream. The genoise, with its discreet chocolate flavour, can then absorb the cream. Also, prepare the pastry cream using flour rather than cornstarch to make it firmer.
4. Whip the genoise well
Genoise usually gets its volume solely from whipped eggs, but we helped things along here by adding leavening agents like baking soda and baking powder for maximum lift. We also added a bit of oil instead of butter for an even softer cake.
5. Make exceptional chocolate curls
Chocolate curls are a big part of this signature dessert. To create a stunning visual effect, start by spreading out a thin and even layer of melted and tempered dark chocolate on parchment paper, which you gently roll and place in the freezer for 10 minutes. The chocolate will easily break into curls/shards, retaining their rounded shape. Check out this simple and efficient method for making chocolate curls below.
6. Get a head start
Each of the trifle’s components can be made ahead of time. We recommend assembling the dessert at least 12 hours and up to two days before serving. This way, the textures will fuse together and the cake will be imbued with the pastry cream and cherry juice. If you assemble the trifle closer to serving time, its flavours will be rather bland.
For even more holiday desserts, check out our selection of recipes: