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Fresh Cherry Trifle
Serves 4-6
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Time to prep 25 minutes
Time to cook None
This is designed for fresh cherries and the time to make it is mid-season once the price of cherries has dropped, but before the quality drops. | |
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Ingredients
1 pound fresh cherries
10 ounces trifle sponge, or light egg sponge cake
5 fluid ounces Frangelico, Kirsch or Amaretto
8 fluid ounces cream
1 Tbsp superfine granulated sugar
Seeds scraped from ½ vanilla pod
1 pound ready-made crème anglaise
1/3 cup Valrhona chocolate dots or grated dark chocolate
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Method
1 Set aside 4-6 perfect cherries for garnishing. Pit the rest of the cherries with a cherry pitter, then cut cherries in half. Alternatively, cut cherries in half and remove stones.
2 Split trifle sponge in half through the middle, cut it into small cubes then put pieces on a plate and sprinkle with chosen liqueur.
3 Lightly whip cream, adding caster sugar and the vanilla seeds.
4 Arrange layers of trifle sponge, cherries, crème anglaise, chocolate and cream in individual serving glasses or a large dessert bowl. Serve immediately, garnished with reserved cherries, or cover and refrigerate for up to 6 hours before serving.
Photo Credit: Aaron McLean
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