Cherry Trifle
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