Ingredients
- all-butter Madeira cake 2 x 300g
- cherry conserve 150g
- black cherries in kirsch 3 x 390g jars, drained (we used Opies)
- mascarpone 250g tub
- fresh vanilla custard 500ml tub
- vanilla extract
- kirsch
- double cream 600ml tub
- icing sugar 2 tbsp
- white chocolate 200g block
Method
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Step 1
Cut the cakes into 2cm slices. Spread with jam and make sandwiches. Cut each into 4.
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Step 2
Put 7 cherries aside to decorate the top of the trifle then cut the rest in half.
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Step 3
Beat the mascarpone until smooth then gradually beat in the custard. Stir in 1 tsp vanilla extract.
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Step 4
Put half the cake in the bottom of a large glass trifle dish. Drizzle over 3 tbsp kirsch and spoon over half the cherries, making sure you push them to the edge of the dish so they are visible. Top with half the custard.
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Step 5
Add another layer of cake then more kirsch and the other half of the cherries. Top with the rest of the custard.
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Step 6
Softly whip the cream with another 2 tsp of vanilla and the icing sugar. Spoon on top of the trifle.
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Step 7
Make curls by drawing a large, sharp knife across the surface of the white chocolate. Pile on top of the cream and dot around some cherries to finish.
Nutritional Information
- Kcals 931
- Fat 60g
- Carbs 86.2g
- Fibre 0.6g
- Protein 9g
- Salt 0.8g
