Cherry Trifle

The ultimate cherry trifle with a cherry dark chocolate sponge cake, homemade custard, cherry sauce, and lashings of freshly whipped cream and fresh cherries complete this deliciously indulgent dessert.

This gorgeous cherry trifle is so creamy, fruity, & decadent! Cherries, chocolate, cream, & vanilla custard are all meant to be eaten together.

A perfect Thanksgiving dessert or Christmas dessert, it’s impressive, and the crimson red cherries while also tasting delicious give it a beautifully festive color palette.

It’s a very easy homemade trifle, the cherry dark chocolate cake only takes 15 minutes in the oven & is the perfect shape for cutting up, I cannot be bothered slicing a round cake in half to get the right thickness etc!

You can make all the components ahead of time & either assemble the day before (I recommend) or in the morning on the day you intend to serve.

Tips for Baking a Cherry Trifle:

This particular trifle really does taste better completely chilled. So making the day ahead will not only save you time on the big day but also increase how delicious it tastes.
You can substitute store-bought custard for the homemade component.
I would stick to using dark chocolate instead of swapping for milk chocolate, trifle is a very sweet dessert, and the milk chocolate is just too much sweetness.
Don’t be shy with the fresh cherries. This cherry trifle is all about those cherries, just make sure you de-pip them.
The cherry dark chocolate cake is so yummy that you could seriously use this recipe just for that cake!

Enjoy this treat! Paige x

Cherry Trifle

Yield: 8

Author: Paige

Prep time: 30 MinCook time: 30 MinInactive time: 3 HourTotal time: 4 Hour

The ultimate cherry trifle with a cherry dark chocolate sponge cake, homemade custard, cherry sauce, and lashings of freshly whipped cream and cherries to complete this deliciously indulgent dessert.

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Ingredients

Cherry Chocolate Sheet Cake

3/4 cup butter, softened
3/4 cup white sugar
1 teaspoon vanilla essence
2 eggs, room temperature
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1 cup milk
1 cup fresh pitted cherries, roughly chopped
1 cup dark baking chocolate roughly chopped

Custard

4 egg yolks
1/4 cup white sugar
3 tablespoons cornflour
2 cups full-fat milk
1/2 cup cream

Cherry Sauce

1 cup pureed cherries
2 teaspoons white sugar
Juice of half a lemon
1/2 cup water

Assembly

3 cups cream
6 tablespoons powdered sugar
1/2 cup fresh pitted cherries
Dark chocolate shavings

Instructions

Cherry Chocolate Sheet Cake

Preheat oven to 340 F fan bake. Line an 18"x 11"x 1" stainless steel baking pan with parchment paper. Make sure it goes up the sides.
In a large bowl cream butter and sugar for 1 minute. Stir in vanilla essence and eggs until fully combined. The mixture will split but will cook down later.
On top of the wet ingredients dump the flour, baking powder, baking soda, cinnamon, & salt. Give it a little stir on top with a rubber spatula. Then mix it all together.
Pour in the milk, stir again. Fold through cherries & chocolate.
Put cake batter in the baking pan. Use the spatula to spread the batter out evenly. It’s okay if it does not fully fill the pan.
Place in the oven for 14 - 16 minutes or until a knife comes out clean.
Remove from oven and set aside too cool.

Custard

In a medium size bowl cream together egg yolks and sugar with a whisk. Once creamy & thick whisk in the corn flour.
Pour milk and cream into a medium size pot.
Place on medium heat, stirring regularly until nearly boiling 2 - 4 minutes approximately. Take it off the heat.
Using a ladle, spoon the hot milk into the egg-sugar mixture, whisking between every spoonful.
Once combined pour the custard into the pot used for heating the milk. Place on a low - medium heat and stir until thickened.
Pour custard into a clean bowl, cover directly on top of the custard with cling film, cover, and set aside to cool.

Cherry Sauce

Add pureed cherries, sugar, lemon juice, & water to a small skillet on a medium heat.
Bring to a boil & reduce to a simmer for 3 - 4 minutes, stirring regularly.
Transfer to an airtight container, and place in the fridge to cool.

Assembly

In a large bowl pour in cream and powdered sugar. Whip till you have formed stiff peaks using a hand beater or a whisk.
Set aside 1 cup of the whipped cream in a covered bowl in the fridge.
Slice cherry chocolate cake into roughly 1.5 x 2.5-inch / 4 x 6-cm squares. Set aside.
In a large trifle bowl arrange cake in a single layer, spoon a little custard over the cake, drizzle cherry sauce, dollop whipped cream, sprinkle with chopped cherries.
Repeat steps until all the ingredients are used up.
Place trifle in the refridgerator overnight or a minimum of 3 hours.
Serve with the remaining whipped cream on top, chopped cherries & dark chocolate shavings.
Enjoy!

Nutrition Facts

Calories

940

Fat

70 g

Sat. Fat

43 g

Carbs

73 g

Fiber

4 g

Net carbs

68 g

Sugar

45 g

Protein

14 g

Sodium

352 mg

Cholesterol

313 mg

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Cherry Trifle

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