Christmas trifle

Name: Christmas trifle
Yield: Serves 12–16
Ingredients: Cherries in vanilla syrup, extra, drained; 2 x Chocolate brownie discs, 18 cm (7 in) diameter; 200 g (7 oz) Champagne sabayon; Meringue dots; dark chocolate shards; 75 g (2¾ oz) dark chocolate, melted; fresh cherries; 720 g (1 lb 9 oz) White chocolate + vanilla cream, whipped; 500 g (1 lb 2 oz) Cherries in vanilla syrup; 500 ml (17 fl oz/2 cups) Moscato jelly (no raspberries); 360 g (12½ oz) Custard; edible gold leaf

Preparation info

Serves
12–16

Difficulty
Easy

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

It simply is not Christmas without a trifle; it makes such a great table centrepiece. The best thing is you can invent your own trifle layers using your favourite sponge or meringue - mix and match fruits, creams, jellies and inclusions - there really are no rules. This trifle is entirely made up of recipes from this book.

Ingredients

500 g (1 lb 2 oz) Cherries in vanilla syrup

Dessert
Vegetarian
December
Winter

Method

For the trifle, you will need a 2.5 litre (85 fl oz/10 cup) glass bowl with a diameter of 18–20 cm (7–8 in) to fit all the layers.
Drain the cherries and reserve the syrup. Arrange the cherries in the bottom of the glass bowl. Slowly pour the melted jelly into the bowl to cover the cherries. Place the bowl in the fridge and leave to set overnight.
The