Gluten-Free Black Forest Trifle
"This gluten free Black Forest Trifle couldn’t be simpler, it feeds a crowd and I must say looks pretty spectacular all layered in a trifle bowl." - TV Chef Carol Kicinski.
1 (8-serving) box black cherry or cherry gelatin
2 (11-ounce) cans red tart cherries, liquid from 1 can reserved
3 tablespoons maraschino cherry juice (from a jar of maraschino cherries)
1 (6-serving) box instant vanilla pudding
2 1/2 cups milk
1 (8-inch) Gluten-Free Brownies (preferably made the day before)
1 cup heavy whipping cream
2 teaspoon granulated sugar
Cocoa Powder, grated chocolate or chocolate curls* for garnish
Maraschino Cherries for garnish
- Prepare the Jello gelatin according to the directions except only use 1 cup of cold water instead of two. Let firm up for at least 4 hours or you can make the day ahead. Cut into about 1-inch squares.
- Mix the reserved juice from the can of tart cherries with the maraschino cherry juice.
- Prepare the instant Jello pudding per the instructions using 2 1/2 cups of milk instead of three. Let the pudding set up for 5 minutes.
- Cut the cake or brownies into about 1 inch square pieces, you do not have to be very precise. Layer half of the cake into the bottom of a trifle bowl or clear glass serving bowl. Spoon some of the cherry juice mixture onto the cake, enough to moisten the cake but not drown it. Layer 1 can of drained tart cherries over the moistened cake making sure the cherries go all the way out to the edges so they show up in the layers. Top with half of the pudding. Top with the cubed Jello then add the remaining pudding, another layer of cake (moisten the same way as the first layer), and the remaining can of drained cherries.
- Whip the cream on high speed with the sugar until soft peaks form. Spread over the top of the trifle.
- Top with a dusting of cocoa powder, some grated chocolate or chocolate curls and maraschino cherries. Refrigerate for about an hour to let the flavors meld or up to several hours ahead.
Makes 9 servings.
*To make chocolate curls, take a bar of chocolate and warm it for about 15 seconds in the microwave. Run a vegetable peeler down the side of the chocolate. If curls do not form then the chocolate is not warn enough, warm a few more seconds. Keep cold until using.
Recipe by Carol Kicinski of Simply Gluten-free www.simplygluten-free.com.
Recipe and photograph provided courtesy of Nationalcherries.com; through ECES, Inc., Electronic Color Editorial Services.