Easy Black Forest Wreath Recipe
Introduction
This Easy Black Forest Wreath is a delightful and impressive dessert that’s perfect for gatherings. With layers of chocolate sponge, whipped cream, and juicy Morello cherries, it’s both elegant and simple to prepare.
Ingredients
- 680g jar Coles Pitted Morello Cherries in Syrup
- 1 tbsp caster sugar
- 375ml (1 1/2 cups) thickened cream
- 185ml (3/4 cup) double cream
- 2 x 250g pkt Coles Mini Choc Sponge Rolls
- Shaved chocolate, to sprinkle
Instructions
- Step 1: Drain the cherries, reserving 125ml (½ cup) of the syrup. Place the reserved syrup in a small saucepan. Add the caster sugar and cook, stirring, over low heat until the sugar dissolves. Increase the heat to high and bring it to a boil. Simmer for 2 minutes or until the syrup reduces slightly. Remove from heat and let cool completely.
- Step 2: Using electric beaters, whip the thickened cream and double cream in a bowl until firm peaks form. Transfer the mixture into a large piping bag fitted with a 1.5cm fluted nozzle.
- Step 3: Cut each mini chocolate sponge roll into three even portions. Arrange the slices, cut-side up, in a wreath shape on a large round platter.
- Step 4: Pipe a peak of whipped cream onto each cake slice, then pipe peaks of the remaining cream into any gaps between the slices to fully cover the wreath. Top the cream with the drained cherries, drizzle with the prepared cherry syrup, and finish by sprinkling shaved chocolate over the top.
Tips & Variations
- Use fresh cherries if you can’t find Morello cherries in syrup, but lightly toss them in sugar to enhance sweetness.
- For a boozy twist, add a splash of cherry liqueur or kirsch to the syrup before reducing.
- Serve immediately for the best texture; the whipped cream can soften the sponge if left too long.
Storage
Store the Black Forest wreath covered in the refrigerator for up to 2 days. Because of the whipped cream, it’s best enjoyed fresh. When ready to serve, you can gently refresh the whipped cream topping if needed for the best presentation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of thickened and double cream?
Regular cream typically has a lower fat content and may not whip as firmly. For the best result and stability, it’s recommended to use thickened and double cream.
How do I make this dessert ahead of time?
You can prepare the cherry syrup and whip the cream in advance, but it’s best to assemble the wreath just before serving to keep the sponge rolls from becoming soggy.
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Easy Black Forest Wreath Recipe
- Total Time: 25 minutes
- Yield: Serves 8
Description
This Easy Black Forest Wreath is a stunning and delicious dessert that combines soft chocolate sponge rolls, luscious whipped cream, and vibrant Morello cherries. Perfect for special occasions, this no-bake wreath-style cake is quick to assemble and impresses with its beautiful presentation and classic Black Forest flavors.
Ingredients
Cherries and Syrup
- 680g jar Coles Pitted Morello Cherries in Syrup
- 1 tbsp caster sugar
- 125ml (1/2 cup) reserved cherry syrup
Cream Mixture
- 375ml (1 1/2 cups) thickened cream
- 185ml (3/4 cup) double cream
Cake
- 2 x 250g packets Coles Mini Choc Sponge Rolls
Topping
- Shaved chocolate, to sprinkle
Instructions
- Prepare Cherry Syrup: Drain the cherries, reserving 125ml (1/2 cup) of the syrup. Place the reserved syrup in a small saucepan and add 1 tablespoon of caster sugar. Stir over low heat until sugar dissolves. Increase heat to high, bring to boil, then simmer for 2 minutes or until syrup is slightly reduced. Remove from heat and let cool completely.
- Whip Cream: In a bowl, use electric beaters to whisk together the thickened cream and double cream until firm peaks form. Transfer the whipped cream into a large piping bag fitted with a 1.5cm fluted nozzle for easy decorating.
- Slice Cake Rolls: Cut each mini chocolate sponge roll into three even slices. Arrange the slices cut-side up in a wreath shape on a large round serving platter, creating a circular base for the wreath.
- Assemble Wreath: Pipe a peak of whipped cream onto each cake slice. Then, fill any gaps between the slices with additional piped cream to completely cover and secure the wreath shape.
- Add Cherries and Finish: Spoon the drained Morello cherries evenly over the piped cream. Drizzle the cooled cherry syrup over the top for added sweetness and shine. Finally, sprinkle shaved chocolate generously to garnish and serve.
Notes
- Ensure the cherry syrup is cooled completely before drizzling to avoid melting the whipped cream.
- Use a fluted nozzle for decorative cream piping that adds texture and visual appeal.
- This dessert is best served immediately but can be refrigerated for up to a day before serving.
- For an extra touch, sprinkle some chocolate curls or dust with cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Keywords: Black Forest, Easy Black Forest Cake, Cherry Wreath, No-Bake Dessert, Chocolate Sponge Roll, Whipped Cream Dessert
