Serves 6 to 8
1 jar morelo cherries, in syrup
1/2 cup sugar
2 tbsp cherry brandy (optional)
2 cups heavy cream
1 cup confectioner’s sugar
2 tbsp vanilla extract
1 pound chocolate cake of your choice, cut into 1/2″ cubes
dark chocolate shavings
6 to 8 3oz servings glasses
1. Drain the cherries, saving the liquid and reserving the cherries separately. Add the liquid to a sauce pan, together with the cherry brandy (if using) half cup of sugar. Simmer until thickened and reduced by half. Allow to cool then combine with the reserved cherries, and set aside.
2. Whip the cream, confectioner’s sugar, and vanilla together until fluffy, with stiff peaks.
3. To assemble the trifles, place about 4 cubes of cake on the bottom of each individual serving glass. Top with two tablespoons of the cherries followed by two tablespoons of whipped creamed. Repeat each layer ending with the cream. Dust the top of each trifle with chocolate chards before serving.
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