Black forest trifle
PersonalPoints™ per serving
3 hr 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 packet(s), (11.5g) blackcurrant
Chocolate Swiss Roll
1½ tablespoons, Kirsch
Low Fat Chocolate Mousse
Fat Free Vanilla Yogurt
200 g, frozen, defrosted
- Prepare the jelly to pack instructions, then set aside for 30 minutes to cool to room temperature.
- 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.
- Spoon the chocolate mousse over the jelly layer, then the yogurt. Return to the fridge to chill until ready to serve.
- 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.