Ingredients
250g mascarpone cheese
½ cup sour cream
¼ cup brown sugar, firmly packed
2 tsps vanilla essence
300ml tub thickened cream
670g jar morello cherries
1/3 cup sweet sherry
250g packet sponge finger biscuits
Cocoa, to decorate
Method
-
Beat mascarpone, sour cream, sugar and vanilla in a small bowl of an electric mixer until smooth. Transfer to a large bowl. Beat thickened cream in same clean bowl of an electric mixer until soft peaks form. Fold into mascarpone mixture.
-
Drain cherries, reserving 1 cup juice. Combine reserved juice and sherry in a shallow dish. One at a time, dip half the biscuits in juice mixture until just soaked. Arrange over base of a glass trifle dish (11-cup capacity), trimming to fit.
-
Scatter half the cherries over biscuits. Top with half the mascarpone mixture. Repeat layering with remaining
biscuits, liquid, cherries and mascarpone mixture. Cover. Refrigerate overnight. -
To serve, dust with sifted cocoa.
This recipe originally appeared on New Idea Food