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Annabelle White - Source: Breakfast -
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This trifle is absolutely easy and so delicious - great when under pressure during the festive season and a quick trip to the supermarket will give you all the ingredients you need for this superb dessert.
This will feed 10 people.
36 fresh cherries, stoned and cut in half
1/2 cup creme de cassis
225g unfilled sponge (supermarket one is fine)
1 small punnet fresh raspberries
2 cups custard (buy one 1kg custard and keep in fridge)
300ml cream (whipped, but not sweetened)
1/4 cup flaked almonds
Method
Place the cherries in a bowl and drizzle the creme de cassis over the fruit. Cover and leave on bench for 30-60 minutes.
Break half the sponge up in serving bowl, scatter with half the cherries and the creme de cassis and then half the raspberries. Repeat. Make a few insertions into the sponge so the hot custard (that is heating covered for two minutes in the microwave) can ooze through the layers.
Pour one cup hot custard over the sponge and fruit. Wait a few minutes and then pour the remaining cup of hot custard over the sponge. Cover and refrigerate for at least an hour or two before serving.
To serve top with whipped cream and flaked almonds.
The great feature of this dessert is that the cream and fruit are both non-sweetened. The cherries are wonderfully sweet at the moment and the sweetness in the commercial custard is perfect for the raspberries. This is a truly delicious dessert!
Click here to find out how you can get a copy of Annabelle White's cook book: Christmas Fare Made Easy
