Cherry, pistachio and marzipan trifle

Name: Cherry, pistachio and marzipan trifle
Yield: Serves 8, generously
Ingredients: 125 g caster sugar; 1 platinum gelatine leaves; 7 egg yolks; 40 g custard powder; 400 ml double cream; 600 g fresh cherries, stems and stones discarded; 425 ml cherry brandy; 500 ml milk; ¼ tsp salt; 150 g caster sugar; 100 g butter, melted; 180 g marzipan, grated; 50 ml sunflower oil; 150 g pistachio flour; 150 g plain flour; 5 platinum gelatine leaves; 100 g pistachios, toasted and roughly chopped; 3 eggs

Preparation info

Serves
8
, generously

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This dessert is a real crowd pleaser. Good, boozy cherries are the key! You need to infuse the cherries for a minimum of 48 hours (and a maximum of a week). If you don’t have time, then buy three 370g jars of cherries in kirsch and use the liquid to make your cherry jelly.

Between adding each layer, wipe the inside of your trifle dish free of any smears so you get a lovely clean finish.