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.
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
A straight-sided glass trifle dish, 2.5 litre capacity
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.
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