Cherry Trifle

Cherry Trifle
Quentin Bacon
Simmer crimson cherries in brandy and serve with sweet cream and ladyfingers; grated dark chocolate adds a final decadent touch. 

Get the recipe.
Serves 6
preparation
20
minutes
cooking
230
minutes

Ingredients

4
cups
fresh cherries, pitted, or two 12-ounce bags frozen pitted cherries
1/3
cup
brandy
8
ounces
cream cheese
2
cups
heavy cream
1/2
cup
confectioners' sugar
12
ladyfingers
1/2
cup
(2 ounces) sliced almonds, toasted
1/2
cup
grated dark chocolate

Directions

  1. In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape, about 7 minutes. Remove from heat and cool to room temperature.
  2. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and sugar and mix on low speed to combine. Increase the speed and whip until firm peaks form.
  3. Place 6 ladyfingers in the bottom of a 2½-quart bowl. Top with half the cherries and their juices, ¼ cup of the almonds, ¼ cup of the chocolate, and half the cream mixture. Continue to layer with the remaining ingredients. Refrigerate, covered, for 3 hours or until set. Divide among individual bowls.
Darienne Sutton
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 68 %
  • Fat 52 g
  • Sat Fat 29 g
  • Cholesterol 232 mg
  • Sodium 176 mg
  • Carbohydrate 43 g
  • Fiber 3 g
  • Sugar 27 g
  • Protein 10 g
What does this mean? See Nutrition 101.