Black forest trifle

This tasty Christmas dish is sure to be a winner on the big day!

20 mins preparation  |  Makes 8



  • 2 x 425g cans stoneless black cherries in syrup
  • 600ml thickened cream
  • 2 tablespoon icing sugar
  • ½ cup kirsch, grand marnier or other liqueur
  • 12 crushed ladyfinger biscuits
  • 100g shaved or curled dark chocolate


  1. Drain cherries, reserving 1 cup of syrup.
  2. In a large bowl, using an electric mixer, beat cream and icing sugar together until soft peaks form.
  3. In a jug, combine syrup and liqueur.
  4. Layer crushed biscuits and cherries in 8 serving glasses. Drizzle evenly with syrup mixture.
  5. Finish with cream and chocolate. Chill, covered, overnight. Remove from fridge 15 minutes before serving.


  • Make sure cream is well chilled before beating to prevent curdling.

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