Easy Ginger and Cherry Trifles
This single-serve trifles are the perfect easy Christmas dessert, layering ginger cake, vegan custard, and a quick cherry sauce.
Introduction
I have to be honest with you, I wasn’t the biggest fan of trifles prior to moving to the UK. These trifles are so delicious, quick and easy to make – you’ll make them once and want to make them every festive season! If you can’t get your hands on ginger cake, you can use Christmas cake or another store bought loaf cake. Using frozen cherries is great for saving money and time, and also allows for eating this delicious fruit of out season here.
Ingredients
| 400g | frozen cherries |
| 100g | caster sugar |
| 225g | pre-made or store bought ginger cake |
| 500g | ready made custard, I'm using a plant-based version |
| 400ml | whippable double cream, I'm using a plant-based version |
| 100g | toasted flaked almonds |
| 1tsp | vanilla extract |
| 3 tbsp | icing sugar |
Essential kit
You will need: 6 jam jars or glasses.
Method
Tip the frozen cherries into a saucepan with the sugar. Place over a medium-high heat and cook until the sugar has all melted into the cherry mix, about 10 minutes. Add the vanilla extract and set aside to cool.
Cut the ginger cake into 3cm cubes and divide between 6 jam jars or glasses. Spoon the cherry mix over the top and set aside in the fridge for 10 minutes or until cool.
Pour the vegan custard over the top and return to the fridge for 10-15 mins to set up a little.
Whip the vegan double cream until it thickens to ‘soft peaks’- which means it’ll be like a soft peak when you lift your whisk out! Spoon the cream over the top of the custard. Top with the toasted flaked almonds. Dust with icing sugar to serve.
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