Ingredients
25g crunchy amaretti biscuit
140g Madeira loaf cake
½ x 225g jar cocktail or maraschino cherries
, drained, plus extra to serve
200g cherry compote or jam
2 x 150g pots custard
300ml double cream
3 tbsp toasted flaked almond
Method
Crumble the biscuits and cake, roughly mix and divide between 8 small glasses. Halve the cherries and divide between the trifles, then top with compote or jam.
Beat together the custard and cream, then dollop on top. Scatter over the almonds, add a cherry half to each trifle and chill until ready to serve.