Cherry And Almond Festive Trifle

Start by making your almond cake, preheat your oven to 180°C (fan), and line a cake tin with baking parchment.  

Cream together the butter and sugar until pale and fluffy. Add all the remaining ingredients and fold together until just combined.  

Pour the mixture into a cake tin and bake for 25 minutes until golden and cooked through, or until a skewer comes out clean. Cool on a wire rack.  

Meanwhile, make your cherry compote. Place the cherries and sugar in a saucepan and cook on low heat for 10-20 minutes until they’re soft but still hold their shape. Set aside and allow to cool.  

For your custard, you can see how to make your own here or if you're short on time shop-bought options work just as well.  

Place the double cream in a large mixing bowl and whisk until thick taking care not to overwhip. Fold through the cherry yogurt. 

To make the meringue peaks, whisk your egg whites until stiff peaks form. Set aside while you make your sugar syrup.  

 Combine the sugar and water in a saucepan, place on medium heat, and stir until the sugar has dissolved. Bring it to a fast boil until it reaches 120°C. Try not to overheat the sugar, as it can turn grainy.  

Once up to temperature, pour your sugar syrup into your egg whites, mixing with the electric mixer at the same time. Take care as it is very hot and sticky! Continue to whisk until the meringue is cool, shiny and stiff.   

You can now start to assemble your trifle. Start by cutting your sponge into fingers and layering it at the bottom of your trifle bowl. Next spoon a layer of cherry compote, followed by the custard and then the cream.  

Repeat these steps once more before spreading or piping your meringue on top. Finally, if you have a blow torch, you can carefully torch the meringue until golden.  

The trifle works just as well without the meringue peaks and can be topped with some fresh cherries or grated chocolate.