This Cherry Trifle summer recipe may sound sophisticated, but it is actually an easy recipe, so, please, don’t be scared by a number of ingredients and steps. The beauty of this recipe is that you can use this method with any other seasonal fruit in your region, just replace fruit and jelly. It also tastes divine with Mangoes, however please use toasted and crushed hazelnuts with Mango Trifle instead of almonds. For this post I am using Cherry Trifle, just because Morello Cherries are my favourite. Each component has a great taste, and when the trifle is constructed, the taste is unforgettable!

Cherry Trifle

Jelly Ingredients:
3 cup cherry juice, at room temperature
10g Agar-Agar
1 cup filtered water, warm

Custard Ingredients:
2 packs coconut milk powder (that makes 600 ml of coconut milk)
1cup hot water
2 eggs
1/2 cup rice flour
2 cup cold water
3/4 cup Monk Fruit sugar
35g1.2oz Ghee
1 tsp vanilla extract

Biscuits Ingredients:
2 eggs
1 tsp lemon juice
1/8 cup Monk Fruit sugar
1/2 tsp vanilla extract
1/4 cup rice flour (tapioca flour for Paleo)
1/2 cup almond flour

Fruits and Nuts:
700g/25oz Morello cherries / sour cherries / tart cherries
100g/3.5oz sliced almonds / almond flakes

Method:

1. Jelly: mix Agar-Agar into 200ml water and bring to boil constantly mixing with a silicon spatula. Immediately add Stevia and Monk fruit sugar and stir with spatula until it dissolves and bubbles. Gradually combine with juice and the rest of water, remove from the heat, then place in the fridge to set.

2. Custard. Turn oven on at 120C. Use a tray covered with baking paper to distribute two packs of coconut powder over it and put into oven for 3-5 minutes. If needed, turn off the fan to prevent burning. It should be of light creamy colour.

3. Biscuits. Increase the oven temperature to 175C. Beet eggs and lemon juice well in a mixer until volume increases twice, add sugars and vanilla, beat further until all dissolved. Fold in flours and spread the dough in the square silicon tray, bake at 175 for 12 minutes. When the base cake is ready, turn over on the board to cool. While the oven is hot, place almond flakes in for a few minutes until they just start changing colour. Save until the serving time.

4. Custard.

– Make coconut milk using all of the coconut milk powder and hot water, only 1 cup.

– Beat the eggs and mix in the flour. Add coconut milk into the eggs and get a consistent smooth mixture.

– Combine the cold water and sugar in a saucepan over medium heat, stir to dissolve. As it starts to simmer switch off the heat.

– Gradually add the eggs mixture in and constantly mix with a spatula, going through all the surfaces inside the saucepan to prevent forming lumps. Once all done, turn the heat on medium and continue mixing until the custard thickens. Switch off the heat and mix well.

– If you get lumps, just use a blender to smooth the custard out. Integrate the ghee in and put the saucepan into the fridge to cool.
5. Cut the baked base into biscuits about 18 pieces. Place them around inside the bowl vertically.

6. When the jelly is almost set, crush the jelly into the bowl but keep all the biscuits in place.

7. Make the next layer of cherries over the jelly.

8. Pour the cold custard over the cherries, cover the bowl and place in the fridge until serving time. Then, distribute almond flakes over the trifle and serve by using a large paddle spoon.

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