Nadia Lim’s Merry Cherry Trifle

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“My Aunty Pippa makes a bloody good trifle,” Nadia writes in her latest book, Nadia’s Farm Kitchen.

The key, she says, is homemade (not bought) sponge, homemade custard (made with cream), and a good dry sherry (lots of it). This recipe leans into the beauty of homemade food, and is sure to please this Christmas.

INGREDIENTS Serves 10-12 | Prep time: 45 minutes (+ soaking time) | Cook time: 20 minutes

SPONGE
1 1/2 cup plain flour
2 tsp baking powder
1 cup white sugar
3 free-range eggs
50g butter, melted
2 Tbsp milk

CREAM CUSTARD
1 cup full-fat milk
1 1/4 cups cream
1 tsp vanilla bean paste
5 free-range egg yolks
1/3 cup white sugar
2 tsp cornflour mixed with 2 Tbsp cold water to make a slurry

TO ASSEMBLE
3 cups cream custard
Cherry jam
1 cup dry sherry
600-800g fresh ripe cherries, pitted
500ml cream
1/2 tsp vanilla bean paste

TO SERVE
Handful of whole cherries (with stems)
Handful of slivered almonds, lightly toasted
Icing sugar, for dusting

METHOD

1. Preheat oven to 190°C. Lightly grease and line two sandwich cake tins with baking paper. In a large bowl, mix together the flour, baking powder and sugar. In a separate bowl, whisk together the eggs, melted butter and milk. Add to the flour mixture and beat with an electric beater for 2-3 minutes until smooth and well combined. Divide batter between the tins and bake for 15-20 minutes, or until the sponges spring back when pressed lightly in the centre. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. Once cooled, cut into fingers or squares.
2. To make the custard, in a small saucepan, gently warm the milk, cream and vanilla over low heat. In a medium bowl, whisk the egg yolks and sugar until smooth. Gradually pour the warm milk mixture into the egg yolks while whisking constantly. Return the mixture to the saucepan. Stir in the cornflour slurry. Cook over low heat, stirring or whisking continuously for 10-15 minutes, until the custard has thickened. Do not boil, or it may curdle. Once thickened, transfer to a bowl, cover and chill until cold.
3. Whip the cream with the vanilla to soft peaks. Cover and chill alongside the custard, until you’re ready to assemble.
4. To assemble, spread sponge pieces generously with jam. Arrange half in the base of a large trifle or serving bowl. Drizzle over half the sherry, scatter over half the pitted cherries, and spoon over half of the chilled custard. Repeat the layers with the remaining sponge, sherry, cherries and custard. Cover and refrigerate for at least a few hours or overnight to allow the trifle to develop in favour.
5. Just before serving, top the trifle with the whipped cream. Decorate with whole fresh cherries, toasted almonds and a dusting of icing sugar.

NADIA’S TIP: Make it the day before or at least a few hours ahead, so all the flavours have time to mingle. The sponge can be made up to a few days in advance — a slightly stale sponge soaks up the sherry even better. Raspberry or plum jam works well, too, and feel free to swap in other berries like strawberries or raspberries.