Black Forest Trifle
|Cocoa sponge cake||1 1⁄2 Cup (24 tbs), cubed|
|Bing cherries||2⁄3 Cup (10.67 tbs)|
|Grand marnier flavored syrup/Maple syrup||1⁄3 Cup (5.33 tbs)|
|Chantilly cream||2 Cup (32 tbs)|
|Chocolate shavings||1⁄2 Cup (8 tbs)|
In a bowl, spread successive layers of half the cocoa spongecake cubes, half the cherries, half the syrup and half the Chantilly cream.
Repeat first 3 steps.
Using a spatula or pastry bag with a fluted nozzle, spread remaining Chantilly cream.
Decorate with chocolate shavings.
Refrigerate 2 hours.