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Cherry trifle with homemade custard
Fruit and vegetables
500g/1lb 2oz fresh
cherries
, pitted
10g/⅓oz
lemon
verbena
poached
cherries
, reserved from above
Cooking ingredients
50–60g/1¾–2¼oz
caster sugar
½
vanilla pod
1 tsp
cornflour
40g/1½oz soft
brown sugar
1 tbsp
cornflour
1 tbsp
icing sugar
1 tbsp toasted
almonds
Dairy, eggs and chilled
250ml/9fl oz whole
milk
100ml/3½fl oz
double cream
3 medium free-range
egg yolks
100ml/3½fl oz
double cream
2 tbsp
crème fraîche
Other
300ml/10fl oz rosé
wine
50ml/2fl oz cherry liquor
1
Madeira
sponge, cut into 5cm fingers
Back to recipe
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