It’s incredibly quick to prepare, particularly if you make the custard ahead of time.

The King’s coronation times with the very start of British cherry season, making this a gloriously seasonal trifle.

The fruit is cooked with cherry jam to give just enough of a jelly effect to please those who like a jellied trifle. Add sponge soaked with the sweet nuttiness of amontillado sherry, lashings of rich custard and cream, and this trifle is definitely fit for a king.

It’s incredibly quick to prepare, particularly if you make the custard ahead of time (or just buy some pre-made custard!). Best eaten the day you make.

Ingredients

For the custard

450ml whole milk

150ml double cream

1 vanilla pod

6 egg yolks

60g caster sugar

For the trifle

650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks

1 jar of cherry (or black cherry) jam, approx 340g

600ml double or whipping cream

100ml amontillado sherry

200g savoiardi biscuits

600ml vanilla custard (see above)

75g dark chocolate

Equipment

A straight-sided glass trifle dish, 2.5 litre capacity

Method

If making the custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse.

Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle.

Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl.

Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours.

Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries.

The Independent