Ingredients:

  • 1 lb chocolate loaf cake, cubed
  • 3 tbsp Kirsch (cherry brandy)
  • 800g canned pitted Morello cherries in light syrup
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp fresh lemon juice
  • 3 cups heavy whipping cream, chilled
  • 0.5 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 0.5 cup mascarpone cheese
  • 2 oz dark chocolate, shaved
  • 0.5 cup fresh cherries with stems

Instructions:

  1. Prepare the Cherry Infusion: Drain the 800g of Morello cherries, reserving about 0.5 cup of the syrup. In a small saucepan over medium heat, combine the cherries, the reserved syrup, 0.25 cup sugar, and 1 tsp lemon juice.
  2. Thicken the Compote: Mix 1 tbsp cornstarch with 1 tbsp water to make a smooth slurry. Stir this into the simmering cherries until the liquid turns translucent and thickens. This should take about 2 minutes. Set aside to cool completely.
  3. Cube the Foundation: Cut your 1 lb chocolate loaf cake into 1 inch cubes. Try to keep them uniform so the layers look neat from the outside of the glass.
  4. Soak the Cake: Place half of the cake cubes into the bottom of the trifle bowl. Drizzle with 1.5 tbsp of Kirsch until the cake looks slightly damp but not dripping.
  5. Whip the Stabilized Cream: In a chilled bowl, beat the 3 cups of heavy cream, 0.5 cup powdered sugar, and 1 tsp vanilla until soft peaks form.
  6. Incorporate the Mascarpone: Add the 0.5 cup mascarpone cheese to the cream. Beat again until the mixture is thick, glossy, and holds a stiff peak. Do not overbeat, or it will turn into sweet butter.
  7. Build the Architecture: Spread half of the cooled cherry compote over the soaked cake. Follow this with half of the whipped cream mixture, smoothing it out to the edges of the bowl to create a seal.
  8. Repeat the Layers: Add the remaining cake cubes, drizzle with the rest of the Kirsch, and top with the remaining cherries.
  9. The Final Flourish: Pipe or spoon the remaining cream on top. Use a vegetable peeler to shave the 2 oz of dark chocolate over the surface until it looks like a dusting of forest floor.
  10. Garnish and Chill: Arrange the fresh cherries with stems on top. Chill for at least 2 hours before serving to let the flavors meld.