It is great when it is a season for Morello cherries, known under other names Sour Cherry or Tart Cherry. The superfood qualities of Morello cherries are researched in other posts, for example Cherry Clafoutis.
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!
500ml cherry juice, at room temperature
500ml filtered water, warm
2 packs coconut milk powder (enough to make 600 ml of coconut milk)
600 ml hot water
3/4 cup rice flour
150 ml water
1/4 cup Birch sugar
1/2 cup Stevia and Monk Fruit sugar
50 g Ghee
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/8 cup Stevia and Monk Fruit sugar
1/2 teaspoon vanilla exract
1/4 cup rice flour (tapioca flour for Paleo)
1/2 cup almond flour
Fruits and Nuts:
700g Morello cherries / sour cherries / tart cherries
100g sliced almonds / almond flakes
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.
– Make coconut milk using only half of hot water, only 300 ml.
– Beat the eggs and mix in the flours. Add coconut milk into eggs mixture and get a consistent smooth mixture.
– Heat 150 ml water with sugar in a saucepan, stir to dissolve and get to simmering state. Add the rest of hot water (300 ml) and put the saucepan on medium flame.
– Add the eggs mixture in and constantly mix with a spatula, going through all the surfaces inside the saucepan to prevent burning or forming lumps. Once the custard thickens switch off the flame and mix well.
– If the custard formed lumps, just use a blender to smooth the custard out, it will be shiny and smooth. Combine 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. When the jelly is almost set, crush the jelly into the bowl but keep all the biscuits in place. Make another layer of cherries over the jelly. Pour the cold custard over the cherries, cover the bowl and place in the fridge until serving time.
6. While the oven is hot, place almond flakes in for a few minutes until they just start changing colour. Save until serving time.
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