Black Forest Trifle
This is one of those fancy desserts that make any special occasion even more festive.
It is great for using up leftover cake and fairly fast to assemble.
If you are using a non-dairy whip, it can be made in advance, which is great for the time challenged.
However, real whipping cream tastes much better and has less chemicals.
To make gluten free, use gluten free cake or brownies. To make egg-free, I use an egg free chocolate cake recipe, that I also make with spelt flour, so that although not gluten free, it is wheat free.
1 9″x13″ chocolate cake
1 container of Rich’s Whip topping, whipped
1 can of cherry pie filling. I buy one without additives or chemicals or dyes.
Chocolate or cherry liqueur or any brandy. I have also just used ¼ cup coffee, or liquid with 1 teaspoon of sugar if no liqueur available.
Chocolate curls or chocolate chips for decoration.
Traditionally, this can also be garnished with maraschino cherries, but again, they usually have dyes and chemicals, which are not Feingold diet friendly.
Presentation is everything with this dessert. Cut up cake into a trifle bowl (tall, not too wide). Sprinkle or douse with liqueur, to suit your taste. (I have skipped this step, and it still came out good. I have also just used ¼ cup coffee, or liquid with 1 teaspoon of sugar if no liqueur available.)
Layer cherry pie filling. Layer whipped cream. Repeat.
Garnish as desired with chocolate curls, chocolate chips or maraschino cherries.
All-Natural Alternative to canned pie filling:
1 jar of pitted sour cherries
1 to 2 Tablespoons of corn, potato or tapioca starch
Take 1 jar of pitted sour cherries. Drain the liquid and heat with 1 to 2 Tablespoons of corn, potato or tapioca starch. Stir until thickened. Add cherries to thickened liquid.
Although this is more time consuming, it is healthier and has no dyes, additives, or preservatives.