Plum and cherry trifle recipe with coffee and cardamom crumb | Gourmet Traveller

Ingredients

• 900 gm store-bought cakes (see note)
• Spiced plum and cherry compote
• 6 cardamom pods, bruised
• 6 black peppercorns
• 1 cinnamon quill
• 4 cm piece ginger, thinly sliced
• 2 bay leaves
• 220 gm gm (1 cup) caster sugar
• 6 blood plums, stones removed and quartered
• 300 gm cherries, pitted and halved, plus extra whole cherries to serve
• Cardamom crumb
• 150 gm (1 cup) plain flour
• ½ tsp baking powder
• 1 tsp ground cardamom
• 75 gm (⅓ cup) demerara sugar
• 110 gm unsalted butter, cut into 1cm pieces
• 2 tbsp milk
• Coffee syrup
• 1 tbsp instant coffee granules
• 1 tbsp caster sugar
• 125 ml (½ cup) coffee liqueur, such as [Mr Black Cold Brew Coffee Liqueur](https://www.danmurphys.com.au/product/DM_778190/mr-black-cold-brew-coffee-liqueur-700ml|target="_blank"|rel="nofollow")
• Mascarpone cream
• 500 gm mascarpone
• 600 ml thickened cream
• 2 tsp vanilla bean extract
• 80 gm (½ cup) icing sugar, sifted