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
- 1 teaspoon grated lemon rind
- Vanilla Custard recipe (see variation)
- 1 cup whipping cream
- 12 sponge cake cups each 3 inches
- 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)
MethodCherry 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
- Iron 12.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 17.0
- Vitamin C 3.0