Christmas Black Cherry Trifle Recipe #JollyJelly
The school holidays will be here soon, and before we know it, it will be time for our Christmas feast – can’t wait!
We are looking forward to enjoying some trifle after our Christmas meal, so we started trying some different trifle flavour combination and created our Christmas trifle, inspired by a recipe from Hartley’s.
The whole family enjoyed the trifle, the black cherry jelly was delicious and complemented the flavours of the fresh strawberries and glace cherries.
What is your favourite trifle flavour?
Black Cherry Trifle Recipe
2014-12-08 08:31:52
Ingredients
- Trifle sponge
- 300ml Double cream
To make jelly
- Hartley’s 135g Black Cherry jelly
- 1 pint of water
To make syrup
- 150g glace cherries, halved
- 150g fresh strawberries, halved
- 2 tbsp Hartley’s raspberry jam
To make custard
- 300ml milk
- 300ml double cream
- 2 large eggs and one egg yolk
- 50g caster sugar
- 50g cornflour
- 1 tbsp vanilla extract
Instructions
- Make the jelly according to the packet instructions
- To make syrup
- Add the fresh strawberries, glace cherries and raspberry jam to a saucepan and cook on medium heat for around 5-10 minutes. Leave to cool.
To make the custard
- Add the sugar, cornflour and vanilla into a large mixing bowl. Add the eggs and egg yolk, whisking until the mixture is blended.
- Pour the milk and double cream into a saucepan, heat gently on medium heat. Pour over the egg mixture and whisk until blended.
- Pour the mixture into a pan, heat gently over medium heat, stir continuously until thickened. Pour into a jug and cover with cling film to prevent any skin from forming, set aside to cool.
To make the trifle
- Cut 1cm slices of the trifle sponge, place cake slices on the bottom of the container, pushing down to cover the bottom.
- Pour the raspberry syrup generously over the trifle sponge.
- Take the chilled jelly from the fridge and spon on top of the trifle sponge.
- Spoon custard on top of the jelly layer.
- Whip the double cream with little sugar, then spoon on top of the custard.
- Decorate with strawberry and glace cherries, dust with icing sugar and cocoa.
- Chill for two hours before enjoying it!
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