Cherry trifle
Serves: 10
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Cherry trifle
A staple on celebration tables up and down the country, the trifle dates back to the late 16th century. Originally more like a fruit fool, the jelly layer was added in the 18th century and has been a key element ever since.
Serves: 10
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
494Kcal
Fat
31gr
Saturates
19gr
Carbs
45gr
Sugars
39gr
Fibre
1gr
Protein
6gr
Salt
0.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 100g caster sugar
- 500g cherries, pitted, plus 10-12 whole cherries to decorate
- 4 sheets leaf gelatine
- 1 x 275g Madeira cake
- 3 tbsp kirsch cherry brandy or sherry
- 250g mascarpone
- 1 x 400g tin thick custard
- 1 x 330ml pot whipping cream
- 50g icing sugar, sifted
- 20g toasted flaked almonds
Step by step
Get ahead
Make up to the end of step 5 the day before, cover and chill.
- Put the caster sugar in a saucepan with 300ml water and half the pitted cherries and bring to the boil. Reduce the heat and simmer for 10 minutes, then take off the heat. Meanwhile, soak the gelatine in a jug of cold water for 5 minutes until soft. Purée the cherry mixture with a stick blender, then sieve into a bowl.
- Squeeze out the excess water from the gelatine, add to the hot cherry purée and stir to melt. Set aside to cool for 15-20 minutes.
- Put the remaining pitted cherries in a large trifle bowl (2.5-3.5 litres) and pour over the cooled cherry jelly mixture. Chill for 2 hours or until set.
- Trim the darker edges off the cake; cut into 2cm slices. Arrange in a layer or two on top of the jelly, cutting as necessary to fit. Generously brush over the kirsch (or sherry, if using) and allow to soak in.
- Meanwhile, for the custard layer, whisk the mascarpone and custard together in a large bowl until smooth and creamy. Spoon the mixture over the sponge in an even layer.
- Whip the cream with the icing sugar until it holds its shape, then spoon this on top of the custard layer.
- Chill the trifle for 1 hour, and up to4 hours, before decorating with the whole cherries and toasted flaked almonds to finish.
