- 150g (5oz) Madeira cake
- 100ml (4fl oz) sweet sherry
- 480g (1lb 1oz) bag frozen dark cherries, defrosted, a few reserved for decoration
- For the custard
- 3 egg yolks
- 25g (1oz) caster sugar
- 2tsp cornflour
- 1 x 284ml (1/2pt) carton double cream
- 1/2tsp vanilla extract
- 200ml (1/3pt) double cream
- 200ml (1/3pt) Greek yoghurt
- chocolate vermicelli
- You will need
- a 1-litre (13/4pt) trifle dish
Place the sliced Madeira cake at the bottom of the trifle dish, soak with the sherry and place the cherries and their juice on top, making sure to put a few aside.
For the custard, mix together the egg yolks, sugar and cornflour in a large bowl. Bring the cream and vanilla extract just to the boil in a saucepan and pour it over the egg yolk mixture, whisking all the time.
Rinse out the pan with cold water, return the custard mixture to the pan and stir over a gentle heat until thickened, do not allow to boil. Pour the custard into a bowl and cover with clingfilm to prevent a skin forming. When cool, place in the fridge and chill for 1 hour. Once set, pour it over the cherries.
Beat together the cream and yoghurt until thick, and spread over the custard. Decorate with cherries and sprinkle with vermicelli. Chill in the fridge for an hour before serving.