Cherry and chocolate trifle on plate

Iced chocolate and cherry trifle

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(1 ratings)

Prep: 30 mins Cook: 8 mins - 38 mins plus chilling


Serves 10

This extra-special chocolate and cherry trifle is the ultimate decadent dessert for a crowd. This clever recipe is simple to make but looks impressive

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat24g
  • saturates14g
  • carbs22g
  • sugars19g
  • fibre3g
  • protein3g
  • salt0.09g


  • 1 tin or jar black cherries in syrup (about 400g)
  • 150ml whipping cream
  • 80g chocolate brownies or muffins
  • 200g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 150g mascarpone
  • 2 tbsp icing sugar


  1. Line a 900g loaf tin or terrine with baking parchment. Tip the cherries into a sieve over a saucepan and drain off the syrup. Bring the syrup to a boil and simmer until it thickens and is reduced by half, about 5 mins, and stir back in the cherries. Spoon the cherries and syrup into the base of the tin and leave to cool.

  2. Whip half of the cream until it thickens but is not stiff, spoon this in a layer over the cherries. Cut the brownie or cupcake into pieces and make a layer on top of the cream. Melt 100g chocolate carefully in a small pan and leave to cool a little.

  3. Tip the mascarpone into a bowl and add the remaining cream and the icing sugar, whisk together with electric beaters until they are just combined and the mixture is thick, stir in the melted chocolate with a spatula. Spoon the chocolate mixture on top and smooth the surface. Put the trifle into the fridge for 30 mins.

  4. Melt the remaining chocolate in the same way, leaving to cool a little and pour it onto the trifle, tip the loaf tin back and forth to make a thin, even layer. Wait for the chocolate to set and then cover the tin or terrine and put it into the freezer. Freeze for up to 1 week.

  5. To serve, take the tin or terrine out of the freezer and leave it to sit for 10 mins, then tip it out onto a serving plate. The syrup from the cherries will run down the sides a little, leave the trifle to sit for another 20 mins before cutting into slices to serve.

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