Quick Christmas Trifles

Serves 4-6

This is designed for fresh cherries and the time to make it is mid-season once the price has dropped, but before the quality drops.

Fresh Cherry Trifle

Ingredients

• 450g fresh cherries
• 300g trifle sponge, or light egg sponge cake
• 120ml Frangelico, Kirsch or Amaretto
• 200ml cream
• 1 Tbsp caster sugar
• ½ vanilla pod
• 400g ready-made crème anglaise (custard)
• ⅓ cup Valrhona chocolate dots (or grated dark chocolate)

Method

1 Set aside 4-6 perfect cherries for garnishing. Pit the rest of the cherries with a cherry pitter, then cut cherries in half.

2 Split trifle sponge in half through the middle, cut it into small cubes then put pieces on a plate and sprinkle with chosen liqueur.

3 Lightly whip cream, adding caster sugar and the seeds of the vanilla pod.

4 Arrange layers of trifle sponge, cherries, crème anglaise, chocolate dots and cream in individual serving glasses or a large dessert bowl. Serve immediately, garnished with reserved cherries, or chill for up to 6 hours before serving.
 

Quick Strawberry Trifles

Serves 4

There’s little point in making your own sponge for these trifles as it gets squished and squashed in the glasses. I buy mine freshly made by the supermarket! Don’t leave out the grog - it makes them!

Ingredients

• 500g strawberries
• 3 Tbsp caster sugar
• 200ml cream
• Finely grated zest 1 lemon
• 1 Tbsp lemon juice
• 150g trifle sponge, or light egg sponge cake, cubed
• 4 Tbsp Cointreau, Grand Marnier, dry sherry or orange juice
• ¼ cup slivered almonds, toasted

Method

1 Hull and slice the strawberries and put them in a bowl with 2 tablespoons caster sugar. Mix carefully then cover and leave at room temperature for 15-20 minutes, until the juices run.

2 Whip the cream with 1 tablespoon sugar until it is holding shape, but don’t make it stiff and buttery, then fold through lemon zest and juice.

3 Assemble trifles in glasses, putting in layers of sponge splashed with liqueur, sherry, or juice, cream and strawberries. Finish with cream and strawberries on the top and sprinkle over a few toasted almonds. Serve immediately, or refrigerate for up to 1 hour before serving.
 

Fresh Apricot Trifle

Serves 6

There’s always someone who grizzles about the fact that there is not enough booze in the trifle, or there is too much! Making individual trifles solves that problem, as you can tailor them to everyone’s taste. If you want to give these trifles an alcoholic lift, add a little brandy to the apricot syrup.

Ingredients

• 1 cup granulated sugar
• 600ml water
• 10-12 firm but just-ripe apricots
• 150ml cream
• 100g trifle sponge, or light egg sponge cake, cubed
• 100ml ready-made crème anglaise
• Toasted nuts, optional

Method

1 Dissolve sugar in the water in a large frying pan over low heat; stir once or twice. Do not let the water boil until the sugar has melted or the syrup may crystallise on standing. When dissolved, boil for 2 minutes. Add halved, stoned apricots, cut side up. Let syrup boil up over the fruit to seal cut surfaces. Immediately lower heat to lowest setting and let fruit poach very gently until tender, about 15 minutes. Spoon fruit juices over fruit from time to time. Leave apricots to cool in the syrup.

2 Whip cream lightly. Drain poached apricots, reserving syrup. Assemble one large trifle or individual trifles. Layer cubed sponge, apricots, cream and crème anglaise, using ¾ cup reserved apricot syrup for moistening (or ½ cup apricot syrup and 3 tablespoons brandy). Sprinkle with nuts, if using, and serve.