Mary’s royal cherry tri­fle


Serves 8 Prep 35 mins, plus chill­ing Cook 30 mins 450g cher­ries, re­serve a few for the top and stone the rest (or use good-qual­ity canned) 340g jar cherry jam or con­serve 450g madeira cake, cut into 1cm slices 100ml kirsch or cherry brandy 10 ratafia or 5 amaretti bis­cuits, bro­ken 300ml dou­ble cream, whipped lightly FOR THE CUS­TARD 50g caster su­gar 50g corn­flour 1 tsp vanilla ex­tract 2 large eggs, plus 1 egg yolk 300ml milk 300ml whip­ping cream

1 First, make the cus­tard. Tip the caster su­gar, corn­flour and vanilla into a mix­ing bowl and add the eggs and egg yolk. Whisk with a hand whisk un­til smooth and blended.

2 Pour the milk and cream into a pan and heat gen­tly un­til hot, but do not boil. Pour this over the egg mix­ture and im­me­di­ately whisk un­til blended. Wash the pan and pour the cus­tard back in. Heat gen­tly, stir­ring con­stantly un­til thick­ened. Don’t panic if the cus­tard starts to look lumpy as it thick­ens, just con­tinue to heat and whisk un­til the cus­tard is thick and smooth. Pour into a jug and cover the sur­face with cling film to pre­vent a skin form­ing. Set aside to cool.

3 Tip the stoned cher­ries into a pan with half the jam or con­serve and cook over a medium heat for 5-10 mins un­til soft­ened and saucy. Re­move from the heat. Leave to cool slightly.

4 Spread half the madeira slices gen­er­ously with the re­main­ing jam, top with the re­main­ing cake slices, then cut in half. Pour the kirsch or brandy into a shal­low bowl, dip each sponge sand­wich into it, then ar­range in the base of a tri­fle dish (shal­low, straight­sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to cre­ate a stripy ef­fect, then fill the cen­tre with the re­main­ing sand­wiches, pour­ing over any re­main­ing liq­uid.

5 Spoon over the cher­ries and any juice from the pan, then scat­ter over the bro­ken bis­cuits. Pour on the cooled cus­tard, then spread whipped cream on top. Dec­o­rate with fresh whole cher­ries. Chill for a few hours, or up to 24 hours be­fore serv­ing. PER SERV­ING 886 kcals, pro­tein 10g, carbs 94g, fat 50g, sat­u­rates 29g, fi­bre 1g, sug­ars 75g, salt 0.9g

Mary Berry’s Bri­tish classic ‘ 6JGTGƺU PQVJKPI SWKVG NKMG C ENCUUKE VTKǫG HQT C EGNGDTCVKQP DWV I’ve added a few ex­tras to make this one re­ally spe­cial.’

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