Boozy cheery trifle is made with soft amaretti biscuits amaretti biscuits, kirsh cherries and dessert wine for a sophisticated take on classic trifle. With layers of kirsch jelly, fruit, cream and custard, this is a grown up twist on a festive classic.
- 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)
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.
If you want to make this for the kids to enjoy too, omit the alcohol and use fruit jelly and juice instead.