Cherry and brioche trifle

Method

1. Cut the cherries in half, with the stones still in. Place in a heavy-based saucepan with 2 tablespoons of the kirsch, the sugar and 2 tablespoons of water. Cook gently until the cherry juices start to run and the sugar has completely dissolved.

2. Take out the cherries and leave to them to cool. Continue to cook the juices until thick and syrupy.

3. Stone the cooled cherries, cut them in half and mix in with the syrup. Leave to cool completely before assembling the trifle.

4. With an electric beater or whisk together the mascarpone and custard in a bowl. Cover and chill until ready to use.

5. Cut up the brioche (or sponge cake, if using) and use line the bottom of four pretty dessert glasses.

6. Drizzle each one with a little of the remaining kirsch and spoon over a little of the cherry mixture.

7. Cover the cherries with half of the mascarpone custard, then repeat layering once more with the brioche, cherries and mascarpone custard. Chill before serving.

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Ingredients

500g sour Cherries, stalks removed
4 tbsp kirsch
75g caster sugar
250g Mascarpone
300ml fresh custard, shop bought is fine
225g brioche, or substitute light sponge

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