Sherry cherry trifle

Ingredients

For the custard

• 450ml whole milk
• 150ml double cream
• 1 vanilla pod
• 6 egg yolks
• 60g caster sugar

For the trifle

• 650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks
• 1 jar of cherry (or black cherry) jam, approx 340g
• 600ml double or whipping cream
• 100ml amontillado sherry
• 200g savoiardi biscuits
• 600ml vanilla custard (see above)
• 75g dark chocolate

Equipment

• A straight-sided glass trifle dish, 2.5 litre capacity

Method

If you’re making your own custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse.

Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle.

Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl.

Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours.

Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries.

Image: Jenna Roberts (@JennaFifi)