Cherry trifle

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Trifle's not just for Christmas - James Martin's cherry-topped version is perfect for a summer gathering.

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To decorate


  1. Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly.

  2. Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool.

  3. Whisk together half the cream and all the custard.

  4. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup.

  5. In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture.

  6. Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate.

  7. To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning.

  8. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them.

Recipe Tips

If you don't have a piping bag you can use a clean plastic food bag instead. Simply spoon the cream into a corner, twist the open end to seal and snip off the tip.