Bite-sized brilliance: Sherry and cherry mini trifles

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Bite-sized brilliance: Sherry and cherry mini trifles

By Weekend Reporters

Published: | Updated:

From tiny, creamy trifles to scrumptious little beef Wellingtons, our canapés will have your party guests coming back for more.

These glorious sherry and cherry mini trifles are a delicious indulgence oozing fruity flavours

Makes 12

For the trifle layers

  • 480g (1lb 1oz) frozen sweet cherries (try Sainsbury’s), defrosted
  • 6tbsp black cherry preserve
  • 8-10 mini madeleine cakes, sliced thinly
  • 90-180ml (3¼-6fl oz) cream sherry, to taste
  • 600ml (1pt) pot of fresh custard (you will have some left over)
  • Grated dark chocolate and lemon zest, to garnish

For the syllabub

  • 100ml (3½fl oz) cream sherry
  • 4tbsp caster sugar
  • Zest of 1 lemon, plus 2tbsp juice
  • 300ml (10fl oz) double cream

Mix the sweet cherries and black cherry preserve together. Put in a medium saucepan and simmer for 10 minutes, or until the liquid has reduced and the cherries have cooked down a bit. Leave to cool.

Cook’s tip

You can use any cake or sponge fingers instead of madeleines, and pudding wines or amaretto are also delicious in place of sherry. 

Put 1tbsp of the cherry mixture into 12 little glasses. Top each with some slices of the madeleine cake. 

Pour ½-1tbsp of sherry, according to your taste, over each and then add another spoonful of cherries. Top with 1tbsp of fresh custard.

For the syllabub, whisk the ingredients together until soft peaks form. Add a dollop to each glass. 

Put the glasses on a tray and refrigerate until ready. Just before serving, top each trifle with some grated dark chocolate and lemon zest.