THE DAIRY KITCHEN Chocolate, Cherry and Coconut Trifle


Serves 8
Difficulty Easy
Preparation 40 MINS
Cooking 0 MINS
When cherry ripe meets nanna's trifle, things get interesting! This decadent trifle is a great make ahead dessert and is easily transportable.


1 x 85g packet port wine jelly
300ml thickend cream
1 tablespoon caster sugar
250g mascarpone cheese
1/3 cup coconut flavoured liqueur (ie. Malibu)
600g uniced chocolate cake, cut into slices
680g jar morello cherries, drained, reserving 1/2 cup cherry juice from jar
100g dark chocolate, roughly chopped
shaved coconut, to serve
fresh cherries. to serve
Handy Tips
You can substitute mud cake for chocolate cake if unavailable, but results in a rich, more moist trifle. Trifle can be made the day before if required. If making this dessert for a gathering and it needs to travel by car, ensure you use a trifle bowl large enough that the top of the trifle sits at the same level as the bowl. It makes transportation much easier.


  1. Prepare the jelly according to packet instructions and allow to set. Lightly break up with a spoon.
  2. Beat cream and sugar with an electric mixer at medium speed until soft peaks form. Add mascarpone and continue beating until combined. Reduce speed to low, pour in liqueur and mix until combined.
  3. Arrange the chocolate cake slices in the base of a 1-2 litre trifle bowl. Pour over reserved morello cherry juice. Top evenly with morello cherries and then top with jelly. Spoon flavoured cream over trifle and top with chunks of chocolate, coconut and fresh cherries. Serve immediately or chill until required.

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