Easy Peasy Black Cherry Trifle

Children and adults will love this dessert and it could not be easier. This recipe serves 8-10 people but if kept in the fridge tastes even better the next day.

Cherry trifle is a bit lighter than the 'retro' sherry trifle I am sure we all remember. It contains jelly, ready made custard and tinned fruit and the end result is unbelievably good. Eaten cold straight from the fridge, its a great Summer dessert. You can also make it with tinned raspberries and raspberry jelly using the raspberries and juice for the jelly and decorate the top with a few fresh raspberries.

1 packet trifle sponges

2 black cherry jellies

1 large carton ready made custard

2 tins pitted, black cherries in juice

250ml double cream

25 g flaked almonds, lightly toasted

2 tbsp Kirsch (optional and for adults only)

Make the jelly using the juice from the cherries to replace some of the water needed. If using Kirsch add it to the jelly .

Arrange the trifle sponges around the bottom of a large (clear if possible) bowl and gently pour over the sponge, being careful not to break them. Leave in the fridge until set.

Remove the trifle from the fridge and pour over the custard, smooth the top with the back of a spoon. Return the bowl to the fridge for a further 30 minutes.

Whisk the cream until it forms soft peaks, this is best done with a balloon whisk as there is less chance of over beating it.

Top the trifle with the cream and decorate the top with the cherries, Sprinkle with toasted almonds and keep refrigerated until just before serving.