Enchanting Black Forest Berry Trifle

Allergens

Dairy, Eggs (in sponge cake)

Ingredients

• 200g sponge cake, cut into cubes
• 300ml heavy cream
• 1 tsp vanilla extract
• 2 tbsp granulated sugar
• 300g mixed berries (strawberries, raspberries, and blueberries)
• 150g dark chocolate, finely chopped
• 2 tbsp unsweetened cocoa powder
• 1 tbsp cornstarch
• 2 tbsp cold water
• Fresh berries for garnish

Instructions

1. Begin by preparing the chocolate pudding. In a saucepan over medium heat, combine the granulated sugar, cocoa powder, and cornstarch. Gradually whisk in the cold water until smooth. Bring to a boil, stirring constantly until thickened, about 2 minutes. Remove from heat and fold in chopped dark chocolate until completely melted and well incorporated. Set aside to cool.
2. In a large bowl, whip the heavy cream with vanilla extract and granulated sugar until stiff peaks form.
3. In a trifle dish or individual glasses, begin layering the cake cubes, followed by half of the prepared chocolate pudding, then a layer of whipped cream. Repeat the layers, finishing with a generous dollop of whipped cream on top. Chill for at least 2 hours.
4. Just before serving, gently fold mixed berries into the remaining whipped cream and garnish the trifle.

Chef’s Insight

The combination of chocolate and berries creates a symphony of flavors that truly embodies the essence of German indulgence.

Notes

This recipe requires some advance preparation for the chocolate pudding to cool.