Ingredient:
8 trifle sponges
About 7 tbsp black cherry jam
1×420 g can pear quarters in natural juice, drained and juice reserved
1×420 g can red cherries, drained and juice reserved
4 tbsp kirsch or other cherry liqueur
500 ml (18 fl oz) custard
150 ml (1/4 pint) whipping cream
6 individual Glass Dishes, or A 1.5 Litre (2 1/3 pint) Shallow Glass Dish, About 20 cm (8 iz) in Diameter
Method:
Split the trifle sponges in half, spread generously with about 4 tbsp jam, and sandwich together again. Place four in the bottom of six individual glass dishes, cutting them to fit.
Chop each pear quarter into small pieces, and put some of the pieces around the edges of the dishes, and some in between the sponges. Dot with the cherries.
Mix 5 tbsp of the pear juice with the kirsch, and pour half of it over the sponges. Arrange the last four sponges in the dishes, again cutting them to fit, then pour over the remaining juice and kirsch. Leave for a few minutes, then gently squash flat with the back of a spoon. Pour over the custard, level gently, and chill for 1 hour.
Lightly whip the cream-it should still be soft and floppy-and spread over the custard. Cover and chill for at least 4 hours.
To serve, warm 3 tbsp cherry jam in a small pan with 2 tbsp of the reserved cherry juice until the jam has dissolved. Leave to cool, then sieve to remove any lumps, and drizzle over the trifles.
8 trifle sponges
About 7 tbsp black cherry jam
1×420 g can pear quarters in natural juice, drained and juice reserved
1×420 g can red cherries, drained and juice reserved
4 tbsp kirsch or other cherry liqueur
500 ml (18 fl oz) custard
150 ml (1/4 pint) whipping cream
6 individual Glass Dishes, or A 1.5 Litre (2 1/3 pint) Shallow Glass Dish, About 20 cm (8 iz) in Diameter
Method:
Split the trifle sponges in half, spread generously with about 4 tbsp jam, and sandwich together again. Place four in the bottom of six individual glass dishes, cutting them to fit.
Chop each pear quarter into small pieces, and put some of the pieces around the edges of the dishes, and some in between the sponges. Dot with the cherries.
Mix 5 tbsp of the pear juice with the kirsch, and pour half of it over the sponges. Arrange the last four sponges in the dishes, again cutting them to fit, then pour over the remaining juice and kirsch. Leave for a few minutes, then gently squash flat with the back of a spoon. Pour over the custard, level gently, and chill for 1 hour.
Lightly whip the cream-it should still be soft and floppy-and spread over the custard. Cover and chill for at least 4 hours.
To serve, warm 3 tbsp cherry jam in a small pan with 2 tbsp of the reserved cherry juice until the jam has dissolved. Leave to cool, then sieve to remove any lumps, and drizzle over the trifles.
