Method

To make the Jelly Base

Allow the gelatine to bloom in ice-cold water.

Warm the syrup with the spices.

Cube the sponge and put it in the base of the trifle mould with cherries.

Put softened gelatine in the syrup, a little bit of sherry or crème de cassis can be added if you like it.

Strain over the sponge and allow to set in the fridge

To make the Custard

Boil the cream, beat the egg yolks, sugar and scraped vanilla pod together until light and fluffy.

Pour over some of the boiled creams and continue whisking until all cream has been added then return to the heat and heat gently until coats the back of a spoon.

Strain and allow to cool before pouring on the set jelly.

Whisk the cream and put it on top of the custard.

Leave in the fridge overnight to allow layers to set together.

Garnish with fresh cherries mint and chocolate.

This is a base for any trifle, if you don’t like cherries as the base you can use strawberry or any fruit. Jenny loves cherries, especially around Christmas, you can also add chocolate to the custard mixture. You have endless ideas with this one.