Plum and cherry trifle recipe with coffee and cardamom crumb

Name: Plum and cherry trifle recipe with coffee and cardamom crumb
Total time: 90 min
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

www.gourmettraveller.com.au

Make plum and cherry trifle with this recipe, a layered Christmas dessert featuring fruit, creamy custard, and sponge for a stunning holiday treat.

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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