Serves six
Ingredients
- 10 lady finger biscuits
- 1 cup sherry
- 750g pitted cherries
- 1½ cups caster sugar for cherries and 2/3 cup for custard
- 1 cup water
- 12 leaves gelatine
- 1 litre cream, whipped
- 1 vanilla bean, halved lengthways
- 4 egg yolks
- 2 tablespoons cornflour
- 2 cups of milk
- 50g icing sugar
Method
Place the biscuits in your trifle bowl and pour over the sherry.
Put the 1 cup of water and the 1½ cups of sugar into a pan and heat to dissolve the sugar, add the cherries and bring to a gentle simmer, don’t boil. Soak the gelatine leaves in water until they are completely soft, squeeze out the water and add them to the cherry mix, stirring as you go. Pour over the biscuits and allow to set in the fridge.
To make the custard, whisk the egg yolks and sugar until well mixed, scrape the seeds from one half of the vanilla bean and add them and the cornflour to the egg yolks. Scrape the other half of the bean and set aside. Add the milk a little at a time whisking continually until smooth. Transfer to a pan and add the two scraped halves of bean and cook for about 15 minutes on a low heat. Finish when it just comes to the boil. Allow to cool slightly (so it won’t melt the jelly underneath), then pour over the set jelly. Allow to cool in the fridge.
Whip up your cream adding the icing sugar and the scraped vanilla seeds. Add the seeds in a little at a time – you don’t want them to overpower the cream. Pour the cream over the top of the custard, decorate with fresh fruit, chocolate shavings or whatever you feel like. A sure winner!
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