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Cherry Trifle

Course Dessert


  • 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


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


  • 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