Cherry trifle

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

Ingredients

• 100g/3½oz caster sugar
• 1.5kg/3lb 5oz cherries, stoned
• 100ml/3½fl oz cherry brandy
• 2 litres/3½ pints double cream, whipped
• 600ml/20fl oz fresh vanilla custard, cooled
• 2 Madeira cakes, sliced
• 50g/1¾oz white chocolate, grated

To decorate

• 100g/3½oz caster sugar
• 12-20 cherries on stalks, to decorate

Preparation method

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.

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