This pretty trifle is easy to make and tastes as good as it looks. It is best prepared a day in advance to allow flavours to mingle.
You will need a large, glass trifle dish.
6-8 chocolate fairy cakes, homemade if possible
About 3 Tbsps. cherry conserve or plum jam, I like cottage Delight’s Morello Cherry jam
1 x 400g can apricot halves, in natural juice, or light syrup
3 Tbsps. Sherry or kirsch, or use fresh orange juice, if preferred
450g pitted black cherries, frozen and defrosted is fine
1x 750g carton Devon custard, I like Ambrosia as it is nice and thick.
300m chilled double cream or whipping cream, if you can find it
150g thick Greek style yoghurt, 5% fat
To Decorate: Fresh strawberries sliced, and a few chocolate curls, or a crushed chocolate flake, optional
1. Cut fairy cakes in half, horizontally. Spread thickly with the jam and sandwich back together again.
2. Use prepared cakes to line the base of a large, trifle dish.
3. Drain the apricots, and set aside, reserving about ½ the juice, or syrup.
4. Mix the sherry or kirsch into the fruit juice, or syrup, from the can of apricots, and pour evenly over the cakes. Set aside for 15 minutes.
5. Add the apricots and cherries to the trifle bowl.
6. Spread the custard over the fruit. Chill whilst you whip the cream.
7. In a large mixing bowl, and using a hand held electric whisk, whip the cream, until it stands in soft peaks. Fold in the Greek yoghurt.
8. Spread the cream and yoghurt mixture over the custard. Chill overnight or for at least 4 hours, for flavours to mingle.
9. When ready to serve, decorate the trifle with the strawberries and chocolate curls, if using.