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Chocolate cherry cheesecake trifle
Chocolate cherry cheesecake trifle
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Prep Time:
145 minutes
Cook Time:
Total Time:
145 minutes
Indulge in a luxurious summertime treat featuring black forest cake, cheesecake, and trifle flavors.
Ingredients:
  • 2 x 85g packets 25% reduced sugar blackcurrant jelly crystals
  • 250g cream cheese, softened
  • 300ml thickened cream, plus extra 600ml thickened cream to serve
  • 49.50 gm icing sugar
  • 180g block dark chocolate, melted, cooled
  • 415g can stoneless black cherries, drained, halved
  • 480g double chocolate butter cake
  • 82.50 ml brandy
  • Maraschino cherries, to decorate
  • Dark chocolate shards (see note), to decorate
  • Cocoa, to decorate
Instructions:
  • Prepare the jelly according to the packet instructions and pour it into the base of a 14cm-deep, 20cm (16-cup-capacity) trifle bowl. Chill in the refrigerator for 4 hours or until firm.
  • In an electric mixer, whip together cream cheese, cream, and icing sugar until the mixture is airy and fully blended. Gradually incorporate chocolate with the mixer on. Gently press dry cherries with a paper towel and fold them into the cream cheese mixture.
  • Slice cake into 4cm pieces and place them on top of the jelly. Generously drizzle brandy over the cake pieces, then spoon dollops of cream cheese mixture on top. Cover with plastic wrap and chill in the refrigerator for 2 hours.
  • With an electric mixer, whip extra cream until soft peaks form. Spoon cream over trifle. Top with maraschino cherries and chocolate shards, then sprinkle cocoa on top. Enjoy!

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