1kg (2 lb 3 oz) cherries, pitted
600g (1 lb 5 oz) store-bought mud cake
60ml (2 fl oz) spiced rum
handful fresh cherries, stalks on
Cherry jelly
1 x 85g (3 oz) packet port wine jelly crystals
300ml (10.5 fl oz) boiling water
60ml (2 fl oz) spiced rum
Cherry compote
300g (10.5 oz) white sugar
300ml (10.5 fl oz) water
100ml (3.5 fl oz) spiced rum
3 whole star anise
3cm piece (just over 1”) of ginger, sliced
2 cinnamon sticks
Whipped cream
600g (1 lb 5 oz) mascarpone cheese
200ml (7 fl oz) thickened cream
10g (¼ oz) icing sugar
2 tsp vanilla extract
400ml (14 fl oz) sour cream
my first trifle ever
it was absolutely amazing & will be a favourite go to dessert
well worth the effort looked stunning!