Ingredients
Scale
- 1 (10-12 oz) pre-baked chocolate cake or brownies, cut into 1-inch cubes
- 2 (15 oz) cans pitted sour cherries in water or light syrup, drained (reserve 1/2 cup liquid)
- 1/4 cup granulated sugar (adjust to taste for cherry compote)
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 4 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract (for cream)
- 1 cup finely grated dark chocolate or chocolate shavings, for garnish
Instructions
- Prepare the cherry compote: In a medium saucepan, combine the drained cherries, reserved cherry liquid, granulated sugar, and cornstarch. Whisk until cornstarch is dissolved. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. Let cool completely.
- Prepare the vanilla cream: In a large, chilled mixing bowl, combine the very cold heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat.
- Assemble the trifle: In a large glass trifle bowl (2.5-3 quart capacity), spread a single layer of about one-third of the chocolate cake cubes evenly on the bottom.
- Spoon about half of the cooled cherry compote evenly over the cake layer.
- Spread about one-third of the whipped cream mixture over the cherry layer, gently smoothing it out.
- Repeat the layers: Add another third of the chocolate cake cubes, followed by the remaining cherry compote, and another third of the whipped cream.
- Finish with the remaining chocolate cake cubes, and top with the final layer of whipped cream, shaping it into an attractive dome or peaks.
- Generously sprinkle the finely grated dark chocolate or chocolate shavings over the top of the trifle for an elegant finish.
- Chill the trifle: Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to soften beautifully.
Notes
For best results, make sure your heavy whipping cream is very cold before beating. You can substitute fresh cherries cooked with a little sugar and cornstarch if preferred. For an extra festive touch, add a few fresh cherries (pitted) on top before serving. This trifle is perfect for making ahead, reducing stress on Christmas day! Any leftover trifle should be stored in the refrigerator and consumed within 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering / No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 45g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg