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Knickerbocker glory trifles


Serves: 6
timePrep time: 50 mins
timeTotal time:
Knickerbocker glory trifles
Recipe photograph by Toby Scott

Knickerbocker glory trifles

Our knickerbocker glory trifle recipe is a fun combination of two classic British puddings. Simple and delicious - this dessert is sure to become a real family favourite

Serves: 6
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
563Kcal
Fat
26gr
Saturates
15gr
Carbs
72gr
Sugars
55gr
Fibre
3gr
Protein
8gr
Salt
0.6gr

Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes

Ingredients

  • 600g fresh cherries
  • 25g caster sugar
  • 4 sheets leaf gelatine
  • 400ml cherry juice drink
  • 2 tbsp kirsch (optional)
  • 285g cherry Madeira cake
  • 225g raspberries
  • 2 tsp icing sugar
To serve
  • 150g clotted cream
  • 500g thick custard
  • squirty cream
  • hundreds and thousands
  • 6 fan wafers

Step by step

Get ahead

Prepare to the end of step 5 up to 2 days ahead.

  1. Set aside 6 whole cherries for garnish then put 300g of the unpitted cherries in a medium pan with the sugar and 2 tablespoons of water. Cook gently, covered, for about 10 minutes until the cherries start to break down. Meanwhile, pit the remaining cherries, cut in half and set aside.

  2. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Tip the cooked cherries into a sieve set over a bowl and press through gently with the back of a ladle to extract the juice. Discard the stones, skins and pulp left in the sieve. 
  3. Return the cherry purée to the rinsed-out pan and mix in the cherry juice drink and half the kirsch (if using). Heat gently, then remove from the heat. Squeeze the excess water from the soaked gelatine and add to the pan, stirring until melted.

  4. Cut the Madeira cake into small cubes and divide between 6 sundae glasses, scattering in the halved cherries and half the raspberries as you go. Add a dash of the remaining kirsch (if using) to each glass.

  5. Divide the cherry jelly mixture between the glasses, cover with clingfilm and chill in the fridge for at least 4 hours or overnight.

    Tip

    Want to make a single large trifle to serve 8-10? Use a bowl of at least 3-litre capacity, then top individual servings with the squirty cream and decorations.

  6. Meanwhile, heat the icing sugar and the remaining raspberries in a pan over a low heat for 2-3 minutes until they start to collapse. Press through a sieve into a bowl to remove the seeds. Set aside.

  7. Lightly whip the clotted cream, add the custard and whisk together. It should be thick and hold its shape.

  8. Once the jelly is set, divide the raspberry coulis between the glasses. Spoon the custard mix on top and chill until needed.

  9. When ready to serve, top each glass with a swirl of squirty cream. Scatter with hundreds and thousands and top with a wafer and a whole cherry.

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