Cranberry trifle with choc-dipped cherries

  • 30 mins preparation
  • 15 mins cooking
  • Serves 10
  • Print


  • 2 1/3 cup (580ml) pouring cream
  • 1 1/4 cup (310ml) milk
  • 5 egg yolks
  • 3/4 cup (165g) caster sugar
  • 2 teaspoon cornflour
  • 1 teaspoon vanilla bean paste
Cranberry trifle with choc-dipped cherries
  • 3 cup (750ml) cranberry juice
  • 1/3 cup (80ml) boiling water
  • 2 1/2 tablespoon gelatin powder
  • 16 savoiardi (sponge fingers), cut in half
  • 12 cherries, stems attached
  • 50 gram white eating chocolate, melted
  • 300 millilitre thickened cream
  • 1/2 cup (80g) icing sugar, plus extra for dusting (optional)


Cranberry trifle with choc-dipped cherries
  • 1
    Place juice and 1/2 cup water in a large jug. Place boiling water in a heatproof bowl. Sprinkle gelatin over water and whisk with a fork until combined and dissolved.
  • 2
    Stir gelatin mixture into juice mixture. Pour juice mixture into a 12-cup (3L) serving bowl. Refrigerate for 3 hrs, until set.
  • 3
    Meanwhile, make custard (see below).
  • 4
    Arrange 16 savoiardi halves on jelly, cut-side down, around edge of bowl. Coarsely chop remaining savoiardi halves and place in centre. Pour custard over chopped biscuits. Smooth surface and refrigerate for 1 hr.
  • 5
    Line a baking tray with baking paper. Dip cherries into melted chocolate. Place upright on prepared tray. Leave for 15 mins, until set.
  • 6
    Using an electric mixer, beat cream and icing sugar in a large bowl to soft peaks. Spoon cream over custard in serving bowl. To serve, top with cherries and dust with icing sugar, if you like.
  • 7
    Heat cream and milk in a medium heavy-based saucepan on low. Bring to a simmer and remove from heat.
  • 8
    Whisk egg yolks, sugar, corn flour and vanilla in a large heatproof bowl until pale and creamy. Gradually whisk in the hot cream mixture until combined.
  • 9
    Strain into a clean heavy-based saucepan over low heat. Cook, stirring, for 8-10 mins, until custard coats back of spoon. Remove from heat.
  • 10
    Transfer to a heatproof bowl. Cover surface with baking paper and chill for 2 hrs, until thick and cold.


Kid friendly, easier than it looks You can prepare the jelly layer and make the custard up to 2 days ahead. The choc-dipped cherries can be made up to a day ahead and stored in an airtight container in a cool dark place. We added cornflour to the custard to stabilise it and prevent it from splitting. If you prefer not to use cornflour, simply omit and keep a close eye on the custard while it's cooking. Another way to ensure the custard doesn't split is to cool it quickly after cooking; remove from heat and transfer to a heatproof bowl. Half-fill the kitchen sink with iced water (no higher than the bowl), and set the bowl in the sink. Stand for 10 mins, to stop the custard cooking. Leftover eggwhites can be used for eggwhite omelettes or meringues. They can also be frozen in ice-cube trays for up to 3 months. You can replace vanilla bean paste with a vanilla bean. Split lengthways, scrape seeds, and heat bean and seeds with milk Remove the bean before adding milk mixture to egg mixture. Depending on shape of the bowl you use, you may need more savoiardi to line the side.