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For the custard
4 British Blacktail Free Range Large Egg yolks
40g caster sugar
1 tsp vanilla bean paste
200ml whole milk
300ml double cream
For the layers
600ml pot double cream
420g can black cherries in light syrup
4 tbsp Amontillado sherry
2 Madeira loaf cakes, cut into 3cm cubes
2 tbsp toasted flaked almonds
To make the custard, whisk together the
egg yolks, sugar, cornflour and vanilla paste
in a large jug until smooth. Heat the milk and
cream in a medium saucepan until steaming
but not boiling.
Gradually pour ½ the heated milk and cream
over the egg mixture, continuously whisking
until blended. Return the mixture to the
saucepan containing the remaining milk and
cream and heat gently, stirring until thickened.
Whisk the custard until thick and creamy,
then pour into a bowl, cover the surface with
parchment and cool. Chill.
For the layers, whip the double cream to soft
peaks. Drain the canned cherries into a large
bowl, reserving 4 tbsp of the syrup in a small
jug. Halve and pit the fresh cherries (leaving a
few of the best-looking ones whole and setting
them aside for the top) and add to the canned
cherries. Add the sherry to the 4 tbsp cherry
syrup and mix together.
Place a layer of sponge (about 1/3) at the
bottom of a large glass serving bowl, approx.
2.5L, preferably one with straight sides. Brush the Madeira sponge with some sherry syrup.
Scatter over about ¹/³
of the cherries, pour
over ¹/³ of the custard and spread over ¹/³
Repeat this process twice more, finishing
with a mound of whipped cream. Decorate
with flaked almonds and the reserved whole
cherries. Serve on the same day that you make
it, keeping it in the fridge until needed.
For a bit more fun, I sometimes use Battenberg in this trifle. Just swap one of the Madeira cakes for a 230g Battenberg cake, thinly sliced, and layer against the sides of the bowl so you can see the pretty squares.
Typical values per serving when made using specific products in recipe
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