Ingredients:

  • 600g chocolate loaf cake, sliced into 1-inch cubes
  • 60ml Kirsch (cherry brandy)
  • 1400g pitted Morello cherries in syrup (2 jars)
  • 50g granulated sugar
  • 2 tbsp cornstarch
  • 135g cherry-flavored gelatin
  • 600ml heavy whipping cream, chilled
  • 250g mascarpone cheese
  • 50g powdered sugar
  • 1 tsp vanilla bean paste
  • 100g dark chocolate (70% cocoa), shaved into curls
  • 100g fresh cherries with stems for garnish

Instructions:

  1. Place the cubed chocolate sponge into the base of a 3-quart glass trifle bowl and drizzle evenly with the Kirsch.
  2. Drain the Morello cherries, reserving the syrup. In a saucepan, combine the reserved syrup, granulated sugar, and cornstarch. Cook over medium heat for 10 minutes until the sauce is thick and glossy.
  3. Stir the drained cherries into the thickened syrup and allow to cool completely. If using gelatin, prepare according to package instructions using a portion of the cherry juice and pour over the cake layer.
  4. In a large bowl, whisk the chilled heavy cream, mascarpone, powdered sugar, and vanilla bean paste until stiff, velvety peaks form.
  5. Layer the cherry compote over the soaked cake, followed by a thick layer of the mascarpone cream. Repeat layers if space permits.
  6. Top with dark chocolate curls and fresh cherries. Chill for at least 4 hours before serving to allow flavors to meld.