Bakewell trifles


Bakewell trifles

Bakewell trifles
Bakewell trifles

Make these retro cherry-and-almond desserts individually or in a large dish. Either way they are bound to impress.


SERVES 8 – 15 minutes

– 25g/1oz crunchy amaretti biscuits.

– 140g/5oz shop-bought Madeira loaf cake.

– ½ × 225g jar cocktail or maraschino cherries, drained, plus extra to decorate.

– 200g/8oz cherry compote or jam.

– 2 × 150g pots custard.

– 300ml/½ pint double cream.

– 3 tbsp toasted flaked almonds.


Step 1:
Crumble the biscuits and cake together into a bowl, roughly mix, then divide among eight small glasses. Halve the cherries and divide among the trifles, then top with compote or jam.

Step 2:
Beat together the custard and cream to combine, then dollop on top. Scatter over the almonds, add a cherry half to each trifle and chill until ready to serve.

Note : PER SERVING 415 kcals, protein 4g, carbs 39g, fat 27g, sat fat 14g, fibre 1g, sugar 33g, salt 0.3g

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