Black Forest Parfait

A classic combination of chocolate and cherries with an Oreo twist. Perfect for a special occasion dinner.

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• 250ml PHILADELPHIA Cream For Desserts, double cream alternative

• 125g CADBURY Dark Chocolate Melts

• 680g jar pitted Morello Sour Cherries, well drained and 1 cup juice reserved

• 1/3 cup caster sugar

• 1 egg white

• 1 tablespoon caster sugar, extra

• 12 OREO biscuits, broken into big pieces


COMBINE the PHILLY and chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from heat and allow to cool.
COMBINE the reserved juice and extra sugar in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Boil for 5 minutes or until syrupy. Cool completely.
BEAT the egg white until soft peaks form; gradually beat in the extra sugar until dissolved to make a light meringue, then gently fold through the chocolate mixture.
ARRANGE layers of cherries and OREO alternately with chocolate mousse in 6 serving glasses. Finish each glass with an OREO, some cherries and a drizzle of syrup. Refrigerate until required.

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