Glacé Cherries Trifle | Taste France Magazine

Ingredients

• 300.00 g Glacé cherries
• x 10.00 ladyfingers
• 300.00 g cherry jam
• 1.00 little glass sherry or Amaretto (optional)
• For the custard
• 200.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO
• 700.00 ml whole milk
• 3.00 tbsp cornflour
• 100.00 g caster sugar
• x 4.00 eggs
• 1.00 tsp Tahitian Vanilla
• For the Whipped Cream
• 500.00 ml double cream
• 4.00 tbsp icing sugar