Black Forest Trifle

black forest trifle

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  • 1 pound fresh cherries, pitted (or 1 12 ounce bag frozen cherries)
  • 1/2 cup Kirsch (cherry liqueur)
  • 1 chocolate pound cake
  • 3 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon vanilla extract
  • 8 fresh cherries for decoration (or Luxardo or maraschino cherries)
  • 4 ounces dark chocolate bar


  1. Pit cherries if using fresh. Combine cherries with kirsch and let sit at least one hour, up to overnight.
  2. Drain cherries, but save all the liquid separately.
  3. Cut pound cake into bite-size cubes.
  4. Whip cold cream until soft peaks form, then add sugar and vanilla and whip until stiff peaks.
  5. Layer in a straight-sided trifle dish: cake to cover the bottom; drizzle with Kirsch, sprinkle with cherries, spread with cream to cover. Continue, ending with cream.
  6. Refrigerate 4-24 hours.
  7. Decorate with cherries and shaved dark chocolate.


You will need a 4 quart size trifle dish to hold this amount, or two 2-quart dishes. Trifles are best served in a straight-sided glass dish so that you can see the layers but of course any vessel will work. Except a toilet bowl. Don’t make it in that.

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