Sour Cherry Trifle

Sour Cherry Trifle Photography by Felix Wedgwood Image by: Sour Cherry Trifle<br />Photography by Felix Wedgwood Author: Canadian Living

This is the ultimate make-ahead dessert – it is best served the next day. Buy the sponge cake from your local bakery; they'll have it on hand in the freezer.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 1 sponge cake (9 inch/23 cm)
  • 1/4 cup raspberry jam
  • 1/4 cup strawberry jam
  • 2/3 cups sweet sherry
  • 2/3 cups Madeira
  • 1 jar (28 oz/796 ml) red sour cherry in light syrup
  • 1/3 cup granulated sugar
  • 1 1/4 cup broken amaretti cookie
  • 1 1/2 cup whipping cream
  • 1/4 cup sliced almonds toasted
Custard:
  • 5 egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla

Method

Custard: In bowl, whisk together egg yolks, sugar and cornstarch. In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk one-third into egg mixture. Whisk back into pan and bring to boil over medium heat, whisking constantly; cook, whisking, until bubbling and thickened, 3 to 4 minutes. Remove from heat.

Whisk in butter and vanilla. Place plastic wrap directly on surface; let cool slightly.

Meanwhile, cut cake in half horizontally. Spread cut side of bottom with jam; replace top half, pressing to adhere. Cut into about 1-inch (2.5 cm) cubes.

Line 12-cup (3 L) trifle bowl with half of the cake pieces; brush with half of the sherry. Repeat with remaining cake and sherry. Scrape warm custard over top; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours.

Meanwhile, in saucepan, bring cherries with syrup and sugar to boil over medium-high heat; boil until syrupy and reduced by half, about 25 minutes. Transfer to heatproof bowl; let cool. Refrigerate until cold, about 1 hour.

Transfer cherry mixture to strainer over bowl; let stand for 10 minutes to drain. Reserve syrup.

Sprinkle amaretti over custard. Spoon cherries over top; sprinkle with 2 tbsp (30 mL) of the reserved syrup.

In bowl, whip cream; spread over trifle. Sprinkle with almonds.

Nutritional facts Per each of 12 servings: about

  • Sodium 176 mg
  • Protein 7 g
  • Calories 456.0
  • Total fat 20 g
  • Potassium 211 mg
  • Cholesterol 175 mg
  • Saturated fat 11 g
  • Total carbohydrate 61 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sour Cherry Trifle

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