Black Forest Trifle

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Layers of rich chocolate, tangy berries, and silky custard come together in this decadent Black Forest Trifle, a nourishing twist on the festive favourite. Each spoonful blends velvety collagen custard, flourless chocolate torte, and a refreshing Hydramama jelly for that perfect balance of indulgent and light. A show-stopping collagen dessert made to impress at Christmas (or any celebration worth savouring).

Makes: 6 individual serves
Prep time: 40 mins
Set time: 4-5 hours (or overnight)

Assembly: Make the torte, jelly, custard, and cream a day ahead so each layer has time to set properly. Top with mixed berries and cherries for a classic black forest style dessert.

If you prefer your cake less soaked, layer your trifle in this order instead: jelly → custard → cake → cream.

Jelly Layer

You Will Need:

• 2 sachet of Blackcurrant Hydramama

• 250ml water

• 1 ½ tbsp gelatin powder

How To Make It:

Add gelatin powder to a small bowl with 1 & 1/2 TBSP cold water. Stir gently and set aside for 2–3 minutes to bloom (it will thicken and absorb the liquid).
In a heatproof jug or bowl, pour 250 ml boiling water over the Hydramama sachets, stirring until completely dissolved.
Add the bloomed gelatin to the hot Hydramama mixture. Stir until the gelatin is fully melted and the mixture is smooth.
Pour into your chosen dish, trifle layer, or moulds. Refrigerate for at least 4–6 hours, or until firm.

Flourless Chocolate Almond Torte

You Will Need:

• 100 g almond meal

• 80g 70% dark chocolate, roughly chopped

• 3 tbsp coconut oil

• 2 tbsp coconut sugar

• ½ tsp vanilla bean paste or extract

• Pinch of sea salt

• 2 large eggs

How To Make It:

Preheat oven to 150°C fan-forced. Grease and line a regular rectangular baking dish (about 20 × 25 cm).
In a heatproof bowl, combine dark chocolate, coconut oil, coconut sugar, vanilla, and salt. Set over a pot of gently simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.
Whisk in the eggs one at a time until glossy and fully incorporated.
Gently fold the almond meal through the chocolate mixture until smooth and even.
Pour the batter into your prepared pan and smooth the surface.
Bake for 25–30 minutes, or until the center is just set and springs back lightly when touched.
Allow to cool completely in the pan before slicing.

Chocolate Collagen Custard

You Will Need:

• 1 ⅔ cups milk

• 2 large eggs

• ½ tsp vanilla extract

• 1 ½ tbsp coconut sugar (or preferred sugar)

• 2 tbsp tapioca starch or arrowroot

• 1 tbsp cacao powder

• 2 tbsp Chocolate Collagen Peptides

• Large pinch of sea salt

How To Make It:

In a medium saucepan (off the heat), whisk together coconut sugar, tapioca, cacao powder, collagen peptides and salt until no lumps remain.
Gradually whisk in the milk, then add eggs and vanilla. Whisk until smooth and fully combined.
Place the saucepan over medium heat, whisking constantly.
As the mixture warms, it will begin to thicken. This usually takes 6–8 minutes.
Once the custard coats the back of a spoon, remove from heat immediately. Whisk briskly for another 30 seconds to ensure a smooth, glossy texture.
Cover the surface with parchment or wrap to prevent a skin, and refrigerate for at least 2 hours.

Mascarpone Cream Topping

You Will Need:

• 1/2 cup (125 ml) thickened cream

• 2 tbsp mascarpone cheese

• 1 tsp vanilla extract

(Optional: 1–2 tsp coconut sugar, maple syrup, or sweetener of choice if you prefer a lightly sweet cream)

How To Make It:

Place your mixing bowl and beaters in the fridge for 10–15 minutes. Cold equipment helps the cream whip faster and hold shape.
Add the thickened cream, mascarpone, vanilla, and optional sweetener to the chilled bowl.
Using an electric hand mixer (or stand mixer), beat on medium speed until soft peaks form, about 1–2 minutes. Be careful not to overwhip; you want a smooth, fluffy texture, not grainy.
Use immediately as a topping for trifle or refrigerate for up to 2 days.