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Chocolate Cherry Gluten Free Trifle Recipe

This head-turning, gluten free trifle recipe is both colorful and delicious. The cherry glaze shimmers over the fresh cherries and while the colorful, contrasting colors catch your eye. Instead of using gluten-free sponge cake, I used chocolate brownies. With layers of sweetened whipped cream, the flavors balance perfectly. Use fresh cherries when they are in season, or defrost frozen cherries when not. Another option is to substitute the cherries for another fruit with matching flavored jam. You can easily turn this into a strawberry gluten free trifle recipe.

Yield: Makes 9 trifles.

A decant gluten free trifle using brownies and cherries with dollops of sweetened whipped cream.

Ingredients:

27 fresh black forest cherries (or frozen dark pitted cherries, defrosted)
Substitute the chocolate for gluten free sponge cake and/or use custard instead of whipped cream.
1 recipe Gluten Free Brownies, omitting the peanut butter swirl
1 recipe Sweetened Whipped Cream
1 2/3 cups gluten free cherry jelly or jam (or birch xylitol cherry jam)

Instructions:

If using fresh cherries, pit them by piercing the bottom of each one using a sharp knife. Using a vegetable peeler, carve out the pit and discard. Set the cherries aside for later use.
Bake the brownies as instructed in the link above. Once cooled, cut them into 9 individual squares and place each in a glass.
Top brownies with whipped cream, add some cherry jam, and then three cherries. Glaze the cherries with more jam and top with additional whipped cream.

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