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Cherry Trifle

Cherry Trifle

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20 mins + 0 mins
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  • 500g fresh cherries and/or berries, stems removed
  • ¼ cup icing sugar
  • 1 bakery sponge cake
  • 100ml Sherry or dessert wine
  • 500ml custard
  • Dark chocolate to garnish


1. Place 200g of the cherries and/or berries into a food processor with the icing sugar and blitz to combine. Strain through a sieve to remove the pips.

2. Spoon the puree into the base of 6 glasses. Break the sponge cake into 1cm bits and place a layer carefully over the purée, drizzle over some sherry or dessert wine, then spoon a layer of custard.

3. Cover and refrigerate until needed. Decorate the top with a few cherries and shaved dark chocolate.


Qty Price
Fresh Produce Cherries Nz
arrow icon exclamation icon Out of stock Out of stock
Chelsea Icing Sugar $3.49 ea
$3.49 ea
Instore Bakery Sponge Cake Plain White Unfilled $4.00 ea was $4.49
$4.00 ea was $4.49
Whittakers Chocolate Block 50% Cocoa Dark $4.50 ea was $5.30
$4.50 ea was $5.30
Anchor Custard Vanilla $4.30 ea
$4.30 ea
Ormond Fortified Wine Rich Cream $9.00 ea
$9.00 ea