Photo of Black forest trifle by WW

Black forest trifle

Points® value
Total Time
3 hr 15 min
15 min
It might be a little bit retro, but the combination of chocolate sponge, creamy mousse and sweet cherries in this pretty trifle is hard to beat


Sugar Free Jelly Crystals

1 pack(s), (11.5g) blackcurrant

Chocolate Swiss roll

200 g

Cherry Brandy

1½ tablespoon(s), Kirsch

Low Fat Chocolate Mousse

120 g

Fat free vanilla yogurt

200 g


200 g, frozen, defrosted

White Chocolate

10 g


  1. Prepare the jelly to pack instructions, then set aside for 30 minutes to cool to room temperature.
  2. Meanwhile, arrange the sponge slices over the base and against the sides of a 1.5-litre glass trifle bowl. Spoon over the kirsch. Pour the jelly into the bowl then chill in the fridge for 2-3 hours.
  3. Spoon the chocolate mousse over the jelly layer, then the yogurt. Return to the fridge to chill until ready to serve.
  4. Top with the cherries and scatter over the white chocolate just before serving.


While kirsch, a cherry-flavoured brandy, is traditional in Black Forest cakes, you can substitute with any brandy.