Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 30/04/25. See terms.
Join now
Photo of Black forest trifle by WW

Black forest trifle

7
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Moderate
Show off your dessert-making skills with this deceptively easy yet highly sophisticated trifle!

Ingredients

Brandy

1½ tbs, (30ml) kirsch

Lite jelly, prepared

1 serve(s), (1 x 9g sachet) port wine flavour

Chocolate sponge roll

200 g

Low fat chocolate mousse

124 g, (2 x 62g tubs)

Vanilla yoghurt, 99% fat-free, no added sugar

¾ cup(s)

Canned black cherries in syrup, drained

1 cup(s), (200g)

White chocolate

2 square(s), finely grated

Instructions

  1. Prepare the jelly following packet instructions. Pour into a shallow container and chill for about 3 hours or until set.
  2. Arrange sponge slices over the base and up the sides of a 1.5L (6-cup) capacity glass bowl. Drizzle kirsch over the sponge.
  3. Top with spoonfuls of jelly followed by mousse, then yoghurt. Chill until required.
  4. To serve, top with cherries and sprinkle with chocolate.

Notes

TIP: Kirsch is a type of brandy made from cherries and is traditionally used in black forest cake but you can replace it with Frangelico, brandy, Cointreau or any other liquor that you might have.

You might like

You might like