/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Cherry trifle

Cherry trifleCherry trifle
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 12-14

Trifle's not just for Christmas - James Martin's cherry-topped version is perfect for a summer gathering.

By James Martin

From James Martin's Food Map of Britain

Shopping list

Ingredients

To decorate

Recipe tips

Method

  1. Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly.

  2. Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool.

  3. Whisk together half the cream and all the custard.

  4. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup.

  5. In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture.

  6. Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate.

  7. To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning.

  8. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them.

Recipe tips

If you don't have a piping bag you can use a clean plastic food bag instead. Simply spoon the cream into a corner, twist the open end to seal and snip off the tip.