Frozen Black Forest Trifle

1. 1

   Cut cake in half horizontally. Place bottom half (without icing) in an 8-inch springform pan. (Freeze remaining half to use in another recipe.) Flatten cake to cover base of pan.

2. 2

   Coarsely chop cherries. Sprinkle half the cherries over cake. Drizzle with 2 tablespoons of the reserved syrup.

3. 3

   Place custard in a bowl. Fold in a third of the whipped cream. Spread custard mixture over cherries; level surface. Freeze 1 hour.

4. 4

   Meanwhile, place cornstarch in a small saucepan; whisk in remaining syrup. Heat over moderate heat. Cook, stirring, 3 minutes or until mixture boils and thickens slightly. Cool.

5. 5

   Using an electric mixer, beat cream cheese, sugar and vanilla in a bowl until smooth and combined. Fold in remaining whipped cream, then remaining cherries. Spoon cream cheese mixture over chocolate custard layer; level surface. Drizzle with cooled cherry sauce. Using a skewer, swirl cherry sauce into cream cheese mixture. Freeze 6 hours or until firm. Serve topped with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.