The Recipes

Individual Summer Sherry & Cherry Trifle

Ingredients

Cherry Jam

438g finely chopped Cherries
500g sugar
7g pectin 

Sponge

1 Packet Sponge Cake (Made as per packet) then filled with cherry jam.
225ml Stock Syrup
110ml Sherry
45ml Rum

Custard

26.5g Custard powder
78.5g Caster Sugar
3 Egg Yolks
1.5 Eggs
825ml Milk

Method

Cherry Jam

In a large pot, combine cherries and sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars.

Sponge

Dice sponge and place into trifle dishes. Combine stock syrup, rum and sherry and using a pastry brush soak sponge till damp but not soggy. Then spread some more cherry jam on top along with fresh diced cherries.

Custard

Beat eggs, sugar and custard powder together bring milk to the boil and pour onto egg mixture return to a low heat and whisk until mixture thickens remove from heat and strain. Pour over soaked sponge and place in the fridge to set for 6 hours.

To Serve

300ml Whipped Double Cream to finish top.

Decorate with fresh cherries and crystalized almonds and polished pistachio.