Bakewell Trifle with Cherry Sauce and Toasted Almond

• crunchy Amaretto biscuits25g g
• Madeira cake g
• cocktail or maraschino cherries↗½

  drained, plus extra for serving

• cherry compote or jam200g g
• custard cream g
• heavy cream300ml ml
• toasted sliced almond3 ст. л. tbsp

Step-by-step instructions

1. 1

   Pulse the crunchy Amaretto biscuits and the Madeira cake in a food processor until a uniform crumb forms.

2. 2

   Evenly divide the resulting mixture among eight glass glasses, pressing it with a spoon to form a solid base layer.

3. 3

   Halve the cherries, place the halves between the biscuit layers, then drizzle them with cherry compote or jam.

4. 4

   In a large bowl, whisk the custard cream and heavy cream together until thick and airy.

5. 5

   Spoon the creamy mixture over the cherries, spreading it evenly across all glasses.

6. 6

   Sprinkle with toasted sliced almond and garnish each trifle with the remaining cherry half.

7. 7

   Refrigerate the assembled trifles for at least 30 minutes to set the cream and meld the flavors.