With a lifetime of growing cherries under their belt, brothers Stephen and Glenn Riseborough represent the third generation to carry on their family’s cherry-growing tradition.
Based in Victoria, where the cool climate, fertile soils and long sunshine hours create ideal conditions for cherry growing, CherryHill operates orchards across the Yarra Valley, High Country and Goulburn Valley.
For more than 85 years, CherryHill has been producing premium Australian cherries celebrated for their exceptional taste and quality, synonymous with Aussie Christmas traditions.
For more information, visit cherryhill.com.au
Chocolate & Cherry Trifle
Chocolate & Cherry Trifle
8-10
servings10
minutes40
minutesRecipe and image: Karen McFarlane from Food Love Collective (foodlove.com.au)
Ingredients
1 1 20cm round chocolate sponge
1 kg 1 cherries, pitted, plus extra cherries for top
1 cup 1 rosé Moscato wine
600 ml 600 thickened cream
2 tbs 2 caster sugar
50 g 50 dark chocolate, shaved
- Chocolate Custard
4 4 egg yolks
1/4 cup 1/4 (55g) caster sugar
1 tbs 1 corn flour
2 tbs 2 cocoa powder
1 cup 1 milk
300 ml 300 cream
50 g 50 dark chocolate, chopped
Method
- For custard, whisk together egg yolks, sugar, corn flour and cocoa in a large bowl. Combine milk and cream in a saucepan over medium heat until hot but not boiling, then pour into egg mixture and whisk until smooth.
- Pour mixture back into saucepan and place over low-medium heat. Add chocolate and stir until melted. Continue to heat custard until thickened, ensuring it doesn’t boil as it will split.
- Cover custard directly with plastic wrap so it doesn’t form a skin, and refrigerate to cool and thicken further.
- Place cherries and Moscato in a saucepan over medium heat. Cook for 3-4 minutes, stirring occasionally, until cherries begin to release their juice and soften, but still retain their shape. Strain cherries and reserve cherry syrup. Set cherries aside to cool and return syrup to saucepan. Simmer for 3-4 minutes until reduced by half and thickened. Set aside to cool.
- Whisk cream and caster sugar together until soft peaks. To assemble, halve sponge horizontally. Place one layer in the base of a 20cm glass serving bowl and drizzle with some cherry syrup. Cover evenly with half of the custard, followed by half the cream.
- Scatter cooked cherries over cream and drizzle with extra syrup. Continue with another layer of sponge, syrup, custard and finish with remaining cream. Top with fresh cherries and sprinkle with shaved chocolate. Refrigerate for 2 hours or until ready to serve.
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