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Cherry Trifle

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Course: Dessert
Ingredients Method

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

Method
 

Layer 1
  1. Allow cherries to defrost
  2. Place 500g cherries in a serving bowl
  3. In a mixing bowl, add half the jelly crystals and 200ml boiling water to dissolve
  4. Add Damson Liqueur, well mix and pour over cherries in the serving bowl
  5. Pull into the fridge and go to Layer 2
Layer 2
  1. Cut sponge into a circle or the same shape as your serving bowl
  2. Set aside and go to Layer 3
Layer 3
  1. Place the remaining cherries in a sauce pan with sugar and 1/4 cup of water
  2. Bring to the boil and then reduce to simmer for 5 minutes until cherries are starting to break down and become a pulpy sauce
  3. Allow to cool while whipping cream
  4. Once cherry mix has cooled, gently mix one cup of whipped cream through
Assembling
  1. Put the sponge cake on top of the first layer - cherry jelly mix
  2. Spread raspberry jam on top of the cake
  3. Pour over custard
  4. Spoon over the cherry cream mix
  5. Then spoon over the whipped cream
  6. Finally arrange shaved chocolate on top