Cherry and almond trifle recipe
Make a showstopping pudding with our cherry and almond trifle recipe. This stunning centrepiece is the perfect finale for a special occassion.
Cherries come into their own during the summer months, being in season throughout June and July. Cherries are full of vitamins and antioxidants. Antioxidants are essential for good wellbeing as these powerful molecules help to mop up damaging free radicals in our cells. Initial studies suggest that the antioxidants found in cherries may also have a role in reducing inflammation. One study found that the anthocyanins found in cherries may help to reduce inflammatory conditions, such as arthritis.
This trifle recipe has quite a few stages, but you can use shop-bought biscotti or custard if you prefer.
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For the cherry jelly
- 6 gelatine leaves
- 500g cherries, pitted
- 3 tbsp honey
- 600ml water
- 1/2 lemon, zest
- 4-5 tbsp cherry syrup/jam
For the almond biscotti
- 100g ground almonds
- 150g spelt or wholemeal flour
- 100g brown sugar
- 2 large organic eggs, beaten
- 1 tsp almond essence
- 150g lightly toasted almonds, roughly chopped
- 5 tbsp Amaretto, to soak
For the custard
- 200ml whole milk
- 400ml double cream
- 5 organic egg yolks
- 1 tsp cornflour (optional, to help prevent curdling)
- 2 tbsp honey, to taste
- 2-3 tbsp Amaretto
- Double cream
- 50g toasted almond flakes
- Drizzle of cherry syrup
- Fresh cherries to garnish
- Make your jelly (ideally the day before) by soaking the gelatine leaves in cold water (make sure they don’t stick). Add the cherries into a pan with the honey and cook for five minutes, before adding 100ml of water. Cook over a low-medium heat for half an hour, adding 100ml of water every five minutes or so. The cherries should start to break down into a syrupy liquid. Add the lemon zest and cherry syrup or jam.
- Take off the heat and measure to make sure you have around 600ml of the cherry mixture. Squeeze the excess liquid off the gelatine leaves then stir into the lukewarm cherry mixture until it dissolves. Place in the fridge, ideally overnight to firm up.
- Next, make your biscotti (either the day before or in the morning). Preheat the oven to 160°C/320°F/gas mark 3. Add the ground almonds, flour and sugar into a bowl and mix well. Mix in half the eggs and the almond essence, stir well, then add in the remaining eggs along with the chopped almonds.
- Using clean hands, bring the mixture together and place onto a floured surface. Shape into two logs, place on parchment paper and cook in the oven for 35-40 minutes.
- Remove from oven and cool, then cut into slices diagonally – around 2cm – and bake on each side for a further 10 minutes until golden and hard. When the biscotti is cool, arrange at the bottom of the trifle bowl (you can roughly break them up if you want). When you’re ready to assemble your trifle with the jelly, custard and cream, pour over the Amaretto and leave to soak in.
- To make the custard, gently heat the milk and double cream in a saucepan over a low heat. In a bowl, whisk the yolks together with the cornflour (if using), honey and Amaretto. Pour a little of the warm cream and milk mixture into the egg and gently mix. Then pour the egg mixture into the saucepain with the remainder of the cream and milk. Over a low heat, continuously and carefully stir with a wooden spoon until it starts to thicken (around seven minutes), but stop before it starts to go lumpy or curdle. Take it off the heat and cool.
- To assemble your trifle, spoon the cherry jelly over the biscotti, then pour on the cooled custard. Top with whipped cream, almond flakes, a drizzle of cherry syrup (optional) and fresh cherries. Place in the fridge for at least an hour before serving.