SERVES 8 PREP 30 MINS COOK 5 MINS CHILL 3 HRS $1.80 A SERVE
85g packet port wine jelly crystals
3 egg yolks
¼ cup caster sugar
2 tbsp cornflour
2 cups milk
1 tsp vanilla essence
300ml thickened cream
670g jar pitted sweet cherries 2 tbsp sweet sherry (optional) 250g sponge finger (savoiardi) biscuits
50g dark chocolate, grated fresh cherries, to serve
ONE Prepare jelly according to packet directions. Chill for
1–2 hrs or until thickened slightly but not set.
TWO Meanwhile, to make a custard, combine yolks, sugar and cornflour in a medium saucepan. Gradually stir in milk. Place over medium heat. Stir constantly until custard boils and thickens. Remove from heat. Stir in vanilla.
THREE Cover surface of custard with plastic wrap to prevent a skin forming; set aside to cool. Transfer to fridge until chilled.
FOUR Beat cream until soft peaks form. Gently whisk half of cream into cooled custard. Reserve remaining cream. FIVE Drain cherries, reserving 1/3 cup cherry syrup. Combine reserved syrup and sherry, if using.
SIX Break each sponge finger into 2–3 pieces. Arrange over base of a large glass serving dish. Drizzle with cherry syrup. Top with drained cherries and thickened jelly. Refrigerate until jelly is completely set. SEVEN Pour chilled custard over jelly layer, then spoon over dollops of reserved whipped cream. Sprinkle with grated chocolate. Decorate with fresh cherries and serve.