Black Forest Trifles (Recipe Included)

Cherry season is extremely short here in San Francisco Bay Area, the cherries are widely available for a mere three months...this year however due to Calif drought, the harvest is less than ideal for both consumers and growers. I love to make cherry pie, jam, cherry lemonade and etc...Enjoy.... recipe from an online site 
 
  

This recipe yield 8-12 servings

Ingredients:

For the cake/brownies:

1 pan of chocolate cake or brownies, torn or cut into small pieces

For the cherries:

1 pound fresh Bing cherries or jarred cherries
6 Tbsp. Kirsch, spiced rum, cherry juice or water for a non-alcohol version
3 Tbsp. sugar

For the whipped cream:

2 cups chilled heavy whipping cream
6 Tbsp. powdered sugar, sifted
1/4 cup unsweetened cocoa powder, sifted
 

Garnish: (This step is entirely optional)

Bing cherries (with stems)
chocolate curls or shavings
 
Directions:

To Make Cherries:

In a small saucepan or medium skillet, stir together pitted cherries and sugar over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, carefully stir in Kirsch, and transfer back to heat. Continue to cook over medium-heat until liquid is slightly thickened, about 2 minutes. Remove from heat and let cool.

To Make Whipped Cream:

In an electric mixer bowl, beat the cream, powdered sugar, cocoa (and Kirsch, if desired) together until peaks form.


To Assemble Trifles:


Place a layer of chocolate cake or brownies in a trifle bowl or glassware you prefer. Then spoon or pipe on a layer of chocolate whipped cream. Then add a layer of cherries. Repeat as many times as desired, and top with a layer of whipped cream garnished with chocolate curls and a cherry.




       



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