Preparation Notes: plus 20min infusing, 1hr cooling and 3hr chilling
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
20 mins
Cook Time:
6 mins
Total Time:
26 mins
Ingredients
450ml (3⁄4 pint) whole milk
1 vanilla pod
1 large egg, plus 2 large egg yolks
4Tbsp. caster sugar, plus extra to sprinkle
200ml (7fl oz) double cream
200ml (7fl oz) crème de Cassis or sweet sherry
8 trifle sponges, Madeira sponge or madeleines
450g (1lb) cherries, plus extra to decorate
Directions
Step 1
Place the milk in a pan with the split vanilla pod and bring slowly to the boil. Remove from the heat, then cover and leave to infuse for 20min.
Step 2
Whisk the egg, yolks and caster sugar together and add the milk. Return to a clean pan and cook gently without boiling until the custard thickens. Strain into a bowl and cool for 1hr, then chill for 3hr. To prevent a skin forming, sprinkle the surface with caster sugar.
Step 3
Lightly whip the cream until just stiff, then whisk in the chilled custard. Pour 1tbsp crème de Cassis or sherry into the bottom of four tall glasses. Make layers with sponge cake, custard, stoned cherries and Cassis, finishing with the custard. Decorate with cherries.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
