Black forest trifle
Show off your dessert-making skills with this deceptively easy yet highly sophisticated trifle!
1½ tbs, (30ml) kirsch
Diet jelly, prepared
1 serve(s), (1 x 9g sachet) port wine flavour
Chocolate sponge roll
Low fat chocolate mousse
124 g, (2 x 62g tubs)
99% fat-free vanilla yoghurt, sweetened
Canned black cherries in syrup, drained
1 cup(s), (200g)
2 square(s), finely grated
- Prepare the jelly following packet instructions. Pour into a shallow container and chill for about 3 hours or until set.
- Arrange sponge slices over the base and up the sides of a 1.5L (6-cup) capacity glass bowl. Drizzle kirsch over the sponge.
- Top with spoonfuls of jelly followed by mousse, then yoghurt. Chill until required.
- To serve, top with cherries and sprinkle with chocolate.
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.