Sour Cherry Trifle With Almonds | olivemagazine

Ingredients

• 450ml whole milk
• 1 vanilla bean split and seeds scraped out
• 4 egg yolks
• 100g sugar
• 2 tbsp cornflour
• 450g frozen pitted dark cherries
• 1 lemon, juiced
• 1 tbsp sugar
• 1 tbsp cornflour
• 1 tbsp sour cherry or pomegranate molasses
• 2 tsp almond essence
• 18 sponge fingers (or up to 20)
• 50g cherry jam
• 6 tbsp sherry
• 375ml double cream
• 2 tbsp toasted flaked almonds
• fresh cherries to garnish