A quintessential British dessert guaranteed to be the crown jewel of your table! a recipe for success
INGREDIENTS 4 large chocolate muffins (276g) 425g pitted black cherries 500g fresh cherries 2 tablespoons black cherry jam 3 fl oz (75ml) cherry brandy or rum 2 pints of black cherry jelly 600ml double cream 300ml double cream 50g plain chocolate for shaving Alternatively replace 300ml double creamwith a carton of fresh custard for one layer or add 100g melted plain chocolate to the custard to make a chocolate layer
Drain the canned cherries, reserving 2 tablespoons of the juice. Cut the cherries in half and leave to soak in the cherry brandy/rum overnight. Next day, make jellies as per the instructions and spoon a thin layer in the bottomof the dish. Leave the rest of jelly in a shallow container in the fridge for about 1 hour, until it starts to set. Slicemuffins horizontally into 2 and spreadwith cherry jamand weld back together. Cut eachmuffin vertically into 4.Whip 600ml of double creamuntil soft peak stage, spread over the jelly in the dish. Cut fresh cherries in half and remove pips, reserving about 10with stalks, for the top decoration. Drain the soaked cherries, saving the cherry brandy or rum, to spoon over themuffins. Arrange a third of the fresh cherries and half of the canned cherries over the layer of cream. Cover the cherrieswith a layer of a third of the remaining jelly, which should be at thewobbly stage and easy to spoon. Add a layer ofmuffins, prick themuffinswith a skewer and pour over the reserved cherry brandy or rum, and juice fromthe can. Repeat with a layer of cherries and coverwith another one third of jelly. Add a final layer of creamthen the remaining cherries and jelly. Whip 300ml of double creamand spoon over the top of the trifle. Decoratewith plain chocolate, using a potato peeler to shave shards to scatter over the cream. Decoratewith the reserved fresh cherries and enjoy!
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