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Cherry Trifle

Cherry Trifle

(Serves 12-16)
For the cake layers 
(makes 3x22cm layers)

5 eggs, separated

120g caster sugar

80g cornflour

40g plain flour

30g cocoa powder

5g ground cinnamon

5g mixed spice

10g baking powder

Preheat oven to 180°C.  Line 3x22cm cake pans. Beat the egg whites until stiff. Slowly add the sugar until the mixture is thick and glossy. Beat in the egg yolks. Sift cornflour, flour, cocoa, cinnamon, mixed spice and baking powder. Lightly fold into the egg mixture. Divide into the lined cake pans, and bake for 12-15 minutes, until risen and firm when lightly pressed with a fingertip. Leave to cool completely.

For the jelly 

Strain 1 jar of Morello cherries reserving the liquid. Heat the liquid and add 1 sheet of gelatine (soaked in water) to every 100ml of liquid. (You will need about 400-500ml of liquid. Allow to cool. Place the cherries in the base of the trifle bowl and pour over the jelly. Allow to set until firm

For the cream layer

Whip 1 litre cream with cherry brandy to taste and set aside.

For the cherry layer

1 jar sugar free Morello or sour cherry jam

1 packet frozen cherries defrosted and strained (reserve liquid for the jelly)

1 jar Morello cherries drained (reserve liquid for the jelly)

 Place together in a saucepan and heat until the jam dissolves and only a little liquid remains. Allow to cool.

For the chocolate cream layer

500ml cream

200ml milk

250g good quality 70% dark chocolate

25g cornflour

50ml milk

Combine the 50ml milk and cornflour and stir to combine. Set aside. Heat the milk and cream in a saucepan until it just comes to boil. Add the chocolate and whisk until it has melted. Add the cornflour and cook whisking constantly until thick. Pour into a container and allow to cool completely. Whisk in an electric mixer to aerate the mix and set aside

To assemble the trifle

Jelly cherry layer

Then use half of the cherry brandy cream for the next layer.

Then a layer of cherry jam mix

Layer of chocolate spiced cake 

Layer of chocolate cream

Layer of cherry mix

Layer of chocolate spiced cake 

Layer of cherry brandy cream

¼ packet chocolate ripple biscuits crushed, to garnish

Garnish with fresh cherries, frozen cherries coated in sugar and chocolate decorations and crushed biscuits

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