Personal Sour Cherry and Lemon Trifles

Author: Canadian Living

This individually plated dessert has all the elements of a trifle but it doesn't need to sit overnight before serving – perfect for a last-minute get-together. Garnish each trifle with a few strips of lemon rind.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2003

Ingredients

  • 1 teaspoon grated lemon rind
  • Vanilla Custard recipe (see variation)
  • 1 cup whipping cream
  • 12 sponge cake cups each 3 inches
Cherry Sauce:
  • 1 jar sour cherry in light syrup
  • 1/3 cup granulated sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons lemon juice
  • 1/4 cup kirsch cherry brandy or sherry (optional)

Method

Cherry Sauce: Strain syrup from cherries into saucepan; add sugar and bring to boil, stirring. Boil until reduced to 1 cup (250 mL), about 8 minutes.

In small bowl, stir together cornstarch, lemon juice and 1 tbsp (15 mL) cold water; whisk into syrup and cook, whisking, until thickened and smooth, about 1 minute. Add cherries; let cool. Stir in kirsch, if using. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Stir lemon rind into custard.

In bowl, whip cream. Set each sponge cake cup on dessert plate or in shallow bowl; spoon1 tbsp (15 mL) of the cherry liquid into each and let soak in. Spoon 2 tbsp (25 mL) of the custard on top. Top each with scant 1/4 cup (50 mL) cherries and liquid, letting excess run down sides. Spoon whipped cream over cherries.

Nutritional facts Per serving: about

  • Sodium 81 mg
  • Protein 4 g
  • Calories 253.0
  • Total fat 9 g
  • Cholesterol 91 mg
  • Saturated fat 5 g
  • Total carbohydrate 41 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Personal Sour Cherry and Lemon Trifles

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