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Easy Black Forest wreath recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Impress with a stunning Black Forest Christmas wreath dessert, made with just 6 ingredients. Easy to make, alcohol-free, and perfect for the whole family. Customize with optional Kirsch for added flair. Can be made ahead and stored in the fridge for up to 6 hours. Elevate your dessert game with this festive showstopper.
Ingredients:
  • 680g jar Pitted Morello Cherries in Syrup
  • 375ml (1 1/2 cups) thickened cream
  • 185ml (3/4 cup) double cream
  • 2 x 250g pkt Mini Choc Sponge Rolls
  • Shaved chocolate, to sprinkle
Instructions:
  • Strain the cherries, keeping 125ml (½ cup) of the syrup. Put the syrup in a small saucepan, add the sugar, and stir over low heat until dissolved. Increase heat, bring to a boil, and simmer for 2 minutes until slightly reduced. Take off the heat and let it cool completely.
  • Combine the thickened cream and double cream in a bowl, then whip with electric beaters until firm peaks form. Transfer the fluffy mixture to a large piping bag fitted with a 1.5cm fluted nozzle.
  • Slice each mini roll into three equal portions. Arrange the slices in a circular wreath shape on a large round platter, with the cut side facing up.
  • Decorate each cake slice by piping a dollop of cream on top, then fill any gaps between the slices with more cream to fully cover them. Add the drained cherries on top and drizzle with cherry syrup. Finish by sprinkling shaved chocolate before serving.

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