over 2 hours
10 to 30 mins
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For the trifle
- 270g/10oz raspberry jelly
- 100ml/3½fl oz butterscotch schnapps or sherry
- 500ml/18fl oz double cream
For the cherry cake
- butter, for greasing
- 180g/6oz caster sugar
- 6 large free-range eggs
- 180g/6oz plain flour
- 150g/5½oz sour cherries
For the custard
- 568ml/1 pint double cream
- 6 free-range egg yolks
- 75g/2½oz caster sugar
- 1 vanilla pod, split and seeds scraped and reserved
- 1 tbsp cornflour
- 60g/2¼oz flaked almonds
- 225g/8oz raspberries
- 225g/8oz cherries, stones removed
Make the jelly according to the packet instructions and pour into a 20cm/8in (3.25-litre) trifle dish. Cover with cling film and place in the fridge to set completely.
To make the cherry cake, preheat the oven to 180C/160C Fan/Gas 4. Grease three 22cm/8½in cake tins and line the bottoms with a disc of baking paper.
Crack the eggs into the clean bowl of a stand mixer fitted with a whisk attachment. Whisk gently to break them up, add the sugar and whisk on medium–high speed until the mixture forms a ribbon when the whisk is removed (the “ribbon” stage). The mixture will be light, have increased substantially in volume and have a mousse-like consistency.
Sift in the flour and add the cherries. Fold them in gently to fully incorporate without knocking the air out of the mixture. Carefully divide the mixture between the prepared tins and bake for 15–20 minutes, turning clockwise after 10 minutes. The cakes are ready when golden brown and coming away slightly from the edges of the tins. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
To make the custard, put the cream, vanilla pod and seeds in a medium saucepan over a medium–high heat and bring to a vigorous simmer. Meanwhile, whisk together the sugar, egg yolks and cornflour in a large bowl.
Slowly pour the hot vanilla cream into the egg mixture, whisking continuously. Pour the mixture back into the pan and place over a low heat, stirring every now and then, for 6 minutes, or until the custard has thickened. Remove from the heat and place a sheet of cling film directly on top of the custard to prevent a skin from forming. Set aside to cool completely.
Crumble the cherry cake onto a tray and pour over the schnapps. Allow to soak until the liquid has been absorbed.
Whisk the cream in a large bowl until soft peaks form. Cover and put in the fridge until you are ready to assemble.
Toast the almonds in a frying pan over a medium–high heat for 3 minutes, or until golden brown and nutty, taking care not to burn them. Transfer to a plate and allow to cool completely.
When the jelly has set, carefully layer the cherry cake on top of the jelly. Top with the custard, half the fruit and all the whipped cream.
You can place the trifle back in the fridge now or serve immediately decorated with the remaining fruit and the toasted almonds.