Method
1. Prepare the Berry Compoteo Warm the Opies Summer Berry Compote in a small saucepan over low heat, then remove from heat.
o Soak 2 gelatine leaves in cold water until soft. Squeeze out excess water and stir into the warm compote until dissolved.
o Leave to cool completely.
2. Prepare the Cake Base
o Using a pastry cutter the same diameter as the jar, cut out 3cm-thick disks of madeira cake.
o Place a cake disk at the bottom of each Opies jar.
o Mix the sherry (if using) with 2 tsp Opies cherry syrup and drizzle over the cake to soak.
3. Layer the Trifle
o Spoon the cooled compote over the cake and place in the fridge until set (about 30 minutes).
o Once set, spoon the custard on top.
4. Add the Cream Layer
o Whip the cream until soft peaks form.
o Spoon or pipe over the custard layer.
o Keep in the fridge until ready to serve.
5. Finish & Serve
o Lightly toast the flaked almonds in a dry pan over low heat until golden.
o Just before serving, sprinkle the toasted almonds over the trifles.
o Crown with an Opies Stemmed Maraschino Cherry
Tip
Or for a kid-friendly version, skip the sherry and top with colourful sprinkles instead!Ingredients
• 1 madeira cake
• 4 tbsp sherry (optional)
• 2 gelatine leaves
• 200ml ready-made custard
• 200g Opies Summer Berry Compote
• 2 gelatine leaves (for compote)
• 150ml whipping cream
• 2 tsp Opies Stemmed Maraschino Cherry syrup (reserved from the jar)
• Flaked almonds
• 4 Opies Stemmed Maraschino Cherries (for garnish)
• 4 empty Opies jars
