This delicious Sherry Trifle from James Martin is a creamy, indulgent dessert perfect for special occasions. With layers of juicy cherries, Madeira cake, and whipped cream, it’s easy to make and can be customized with your favorite fruits. The caramelized cherry topping adds a stunning finishing touch!
Ingredients Needed
- 100g (3½oz) caster sugar
- 1.5kg (3lb 5oz) cherries, stoned
- 100ml (3½fl oz) cherry brandy
- 2 litres (3½ pints) double cream, whipped
- 600ml (20fl oz) fresh vanilla custard, cooled
- 2 Madeira cakes, sliced
- 50g (1¾oz) white chocolate, grated
To Decorate:
- 100g (3½oz) caster sugar
- 12-20 cherries on stalks
How To Make Sherry Trifle
- Make the Sugar Syrup: Heat 100g (3½oz) caster sugar with 100ml (3½fl oz) water in a pan until the sugar has completely dissolved. Set aside to cool slightly.
- Prepare the Cherries: In a large pan, add the cherries, 50ml (2fl oz) of the sugar syrup, and half of the cherry brandy. Cook for 5-10 minutes, then remove from heat and set aside to cool.
- Whisk the Cream and Custard: Whisk together half of the whipped double cream with the cooled vanilla custard until smooth.
- Soak the Cake: Soak the Madeira cake slices in the remaining cherry brandy and 50ml (2fl oz) of sugar syrup until saturated.
- Assemble the Trifle: In a large serving bowl, layer the cherries, followed by the soaked Madeira cake slices, then top with the cream-custard mixture.
- Top with Whipped Cream: Pipe the remaining whipped cream in swirls on top of the trifle. Sprinkle over the grated white chocolate.
- Caramelize the Cherries: In a non-stick pan, heat the 100g (3½oz) caster sugar over medium heat until it forms a dark-brown caramel (CAUTION: Do not leave it unattended). Once the caramel forms, immediately dunk the pan in cold water to stop it from burning.
- Decorate with Caramelized Cherries: Carefully dip the cherries on stalks into the caramel and place them on a silicone mat or non-stick baking parchment to cool completely. Once cooled, decorate the trifle with the caramelized cherries.
Recipe Tips
- Use ripe, fresh cherries: The fresher the cherries, the better the flavor. Look for ripe, sweet cherries for the best taste in your trifle.
- Don’t soak the cake too long: Soak the Madeira cake slices just enough for them to absorb the syrup and brandy without becoming soggy.
- Cool the custard before using: Always allow the custard to cool to room temperature before adding it to the trifle to prevent it from melting the whipped cream.
- Whip the cream properly: Whip the cream until it forms soft peaks—this will help it hold its shape when layered and piped on top of the trifle.
- Make the caramel quickly: When making the caramel for the cherries, don’t leave it unattended. It can burn very quickly, so once it’s dark brown, remove it from the heat immediately.
How To Store Leftovers?
Let the leftover Sherry Trifle cool to room temperature, then cover it with plastic wrap or a lid. Store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 of 12/14 servings
- Calories: 496
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 131mg
- Sodium: 437mg
- Potassium: 285mg
- Total Carbohydrate: 66g
- Dietary Fiber: 1g
- Sugars: 47g
- Protein: 9g
Try More James Martin Recipes:
- James Martin Jambalaya Recipe
- James Martin Leek And Potato Soup Recipe
- James Martin Scampi Recipe
- James Martin Steak And Mushroom Pie
James Martin Sherry Trifle
Description
This delicious Sherry Trifle from James Martin is a creamy, indulgent dessert perfect for special occasions. With layers of juicy cherries, Madeira cake, and whipped cream, it’s easy to make and can be customized with your favorite fruits. The caramelized cherry topping adds a stunning finishing touch!
Ingredients
To Decorate:
Instructions
- Make the Sugar Syrup: Heat 100g (3½oz) caster sugar with 100ml (3½fl oz) water in a pan until the sugar has completely dissolved. Set aside to cool slightly.
- Prepare the Cherries: In a large pan, add the cherries, 50ml (2fl oz) of the sugar syrup, and half of the cherry brandy. Cook for 5-10 minutes, then remove from heat and set aside to cool.
- Whisk the Cream and Custard: Whisk together half of the whipped double cream with the cooled vanilla custard until smooth.
- Soak the Cake: Soak the Madeira cake slices in the remaining cherry brandy and 50ml (2fl oz) of sugar syrup until saturated.
- Assemble the Trifle: In a large serving bowl, layer the cherries, followed by the soaked Madeira cake slices, then top with the cream-custard mixture.
- Top with Whipped Cream: Pipe the remaining whipped cream in swirls on top of the trifle. Sprinkle over the grated white chocolate.
- Caramelize the Cherries: In a non-stick pan, heat the 100g (3½oz) caster sugar over medium heat until it forms a dark-brown caramel (CAUTION: Do not leave it unattended). Once the caramel forms, immediately dunk the pan in cold water to stop it from burning.
- Decorate with Caramelized Cherries: Carefully dip the cherries on stalks into the caramel and place them on a silicone mat or non-stick baking parchment to cool completely. Once cooled, decorate the trifle with the caramelized cherries.
Notes
- Use ripe, fresh cherries: The fresher the cherries, the better the flavor. Look for ripe, sweet cherries for the best taste in your trifle.
- Don’t soak the cake too long: Soak the Madeira cake slices just enough for them to absorb the syrup and brandy without becoming soggy.
- Cool the custard before using: Always allow the custard to cool to room temperature before adding it to the trifle to prevent it from melting the whipped cream.
- Whip the cream properly: Whip the cream until it forms soft peaks—this will help it hold its shape when layered and piped on top of the trifle.
- Make the caramel quickly: When making the caramel for the cherries, don’t leave it unattended. It can burn very quickly, so once it’s dark brown, remove it from the heat immediately.
James Martin Sherry Trifle