Many cuisines feature some type of a layered custard-and-cake dessert, but this take is closest to the classic English trifle. You’ll simmer cherries (either fresh or frozen will work) with some brandy, then layer the fruit with ladyfingers, toasted sliced almonds, grated dark chocolate, and whipped cream. Refrigerate for a few hours to set, then spoon into small bowls to serve. Hint: For a holiday-worthy presentation, make the trifle in a large glass serving bowl. When you’re ready for dessert, bring it to the table so guests can marvel at the beautiful layers before dividing into individual portions.
Get the recipe: Cherry Trifle