Make this stunning Cherry Trifle for Christmas or any celebration while cherries are in season.
Sour Cherry Jelly
Ingredients
600ml sour cherry juice
3 sheets titanium gelatine leaf
Method
Bring sour cherry juice to a simmer in a small saucepan over medium heat
Soak gelatine leaves in cold water for 5 minutes until soft. Squeeze out any excess water and add to sour cherry juice, stirring until gelatine has dissolved
Evenly divide mixture into large individual glasses (about 500ml in capacity) and distribute cherries amongst the glasses too, then place in fridge for 3 hours or until set
Trifle
Ingredients
1 tbs kirsch
2 tbs cherry jam
1/3 cup icing sugar
250g mascarpone
250g Greek yoghurt
6x3cm slices butter cake
1/4 cup toasted slivered almonds
6 whole cherries, to garnish
Method
Stir kirsch, jam and icing sugar into mascarpone and yoghurt until combined
Cut butter cake slices into 3 fingers and place on top of jelly
Spoon over mascarpone mixture, sprinkle with almonds and garnish with cherries
