Cherry Trifle

• Nothing says Kiwi Christmas like a good old fashioned one
• Some call it a decadent Christmas dessert
• Christmas is not complete without having one of any kind

Here is our take on a Christmas Trifle: the Cherry Trifle! Bon appétit!

Cherry Trifle

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Course Dessert

Ingredients

  

• 1 Paneton sponge cake
• 600 ml custard
• 1 l cream
• 1 kg frozen cherries
• 1/4 cup sugar
• 1/2 cup The Damson Plum Liqueur
• 1/4 cup raspberry jam
• The Jellyologist raspberry jelly crystals
• 100 g chocolate shaved

Instructions

 

Layer 1

• Allow cherries to defrost
• Place 500g cherries in a serving bowl
• In a mixing bowl, add half the jelly crystals and 200ml boiling water to dissolve
• Add Damson Liqueur, well mix and pour over cherries in the serving bowl
• Pull into the fridge and go to Layer 2

Layer 2

• Cut sponge into a circle or the same shape as your serving bowl
• Set aside and go to Layer 3

Layer 3

• Place the remaining cherries in a sauce pan with sugar and 1/4 cup of water
• Bring to the boil and then reduce to simmer for 5 minutes until cherries are starting to break down and become a pulpy sauce
• Allow to cool while whipping cream
• Once cherry mix has cooled, gently mix one cup of whipped cream through

Assembling

• Put the sponge cake on top of the first layer – cherry jelly mix
• Spread raspberry jam on top of the cake
• Pour over custard
• Spoon over the cherry cream mix
• Then spoon over the whipped cream
• Finally arrange shaved chocolate on top

Keyword dessert, sponge cake