Cherry kirsch trifle

Cherry kirsch trifle
Serves: 6-8
  • Brownies:
  • 110g unsalted butter
  • 225g caster sugar
  • 75g dark chocolate, broken into pieces
  • 3 eggs, beaten
  • 60g plain flour, sieved
  • 55g cocoa powder, sieved
  • 3 tbsp kirsch
  • To assemble:
  • 850g morello cherries in syrup, drained
  • 340g jar cherry conserve
  • 300g mascarpone
  • 300ml double cream
  • To finish:
  • 25g dark chocolate, grated
  • dark chocolate curls, pared with a veg peeler
  • handful fresh cherries, stalks intact
  1. For the brownies, heat the oven to 190C/Gas 5.
  2. Line a 10 x 15cm baking tin with greaseproof paper.
  3. Put the butter in a saucepan over a medium heat to melt.
  4. Add the sugar and heat until dissolved, stirring continuously. Remove from heat, add chocolate and stir until melted.
  5. Beat in the eggs.
  6. Add flour and cocoa powder and fold in with a metal spoon.
  7. Pour batter into the tin, place in the oven and bake for 30-35 mins or until the top is just firm and there is a very gentle wobble in the middle.
  8. Leave to cool in the tin. When cool, cut into 2cm-3cm squares, place on a plate, drizzle with the Kirsch and leave to soak.
  9. To assemble, place the mascarpone and the cream in a large bowl and whip until it is thick and holds soft peaks.
  10. Place a third of the cream mixture in the bottom of a glass trifle dish.
  11. Scatter over half the drained cherries, half the cherry jam, and half the brownies.
  12. Spoon over more cream and another layer of cherries, jam and brownies, and top with another layer of cream.
  13. Top with dark chocolate curls or cocoa and fresh cherries.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.