Boozy cherry trifle
Total time:plus chilling and setting
Skill level: Easy peasy
- 200g amaretti morbidi (the soft ones - we like the Corsini brand)
- 2x390g jar cherries in kirsch (try Opies), drained and kirsch reserved
- 4 sheets fine leaf gelatine
- 2tbsp caster sugar
- 500ml fresh custard
- 2tsp cornflour dissolved in 1tbsp cold water
- 50ml Sauternes dessert wine
- 400ml double cream
- 25g toasted flaked almonds
- Edible silver balls, to serve (optional)
If you want to make this for the kids to enjoy too, omit the alcohol and use fruit jelly and juice instead.
- Arrange the amaretti in the base of a trifle dish. Top with the drained cherries.
- Soak the gelatine in cold water for 2 3 mins. Meanwhile, pour the reserved kirsch into a saucepan with the sugar and gently heat until just boiling. Add the gelatine and stir well until dissolved. Pour over the amaretti and cherry layer and chill for 3-4 hrs or until set.
- When the jelly is set, gently heat the custard and whisk in the cornflour mixture, until thickened. Leave to cool, then spoon over the jelly. Chill for 30 mins.
- When ready to serve, whisk the dessert wine into the double cream until softly whipped and spoon on top.
- Serve sprinkled with flaked almonds and silver balls.
Nutritional information per portion
- Calories 590(kcal)
- Fat 38.0g
- Saturates 19.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.