Ingredients
Equipment
Method
- Cut your store-bought chocolate pound cake or prepared brownies into 1-inch cubes. Set aside.
- In a large chilled bowl, use an electric mixer to beat the cold heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form.
- In a 3–4 quart trifle bowl, place half of the cake cubes in an even layer. Drizzle with Kirsch if desired.
- Spoon half of the cherry pie filling evenly over the cake layer.
- Spread half of the whipped cream evenly over the cherry filling.
- Repeat with the remaining cake cubes, cherry pie filling, and whipped cream.
- Top with chocolate shavings and fresh cherries for garnish.
- Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight before serving to allow flavors to meld.
Notes
Pro Tip: Don’t skip the chilling time! It allows the cake to absorb the cherry juices and creates the perfect texture.
Shortcut: Substitute homemade whipped cream with two 8 oz containers of thawed whipped topping for convenience.
Variation: Add a sprinkle of toasted almonds between layers for a nutty crunch.
Storage: Store covered in the refrigerator for up to 3 days.
