Individual Cherry Trifles
These personal desserts are SO delicious and pretty for a special dinner!
Equipment
- 4 10-ounce glasses or cups
Ingredients
- 2 15-ounce cans pitted cherries, undrained
- 1/2 cup granulated sugar, or to taste
- 1/4 teaspoon lemon juice, fresh or bottled
- 2 teaspoons cornstarch
- 4 teaspoons cold water
- 2 cups cold whipping cream
- 4 tablespoons confectioners' sugar, more or less to taste
- 1/2 vanilla bean, slit and scraped of seeds, or 1 teaspoon vanilla extract
- 3-ounce package soft lady finger
- fresh mint leaves, for garnish, optional
Instructions
- Add the cherries and their juices to a medium saucepan placed over medium-high heat. Add the sugar and lemon juice. Stir until the sugar is dissolved and cherries are bubbling. Using a spoon, remove a small amount of the liquid, let it cool, then taste for sweetness and add more sugar if desired.
- In a small bowl, mix the cornstarch with the cold water until all the cornstarch is dissolved. Add to the simmering cherries. Stir continually until the liquid has thickened to a syrup consistency.
- Remove the pan from the heat, scrape the cherries and their syrup into a small bowl and refrigerate or freeze until chilled. Stirring the cherries occasionally will help them to chill faster. If you put the cherries in the freezer, don’t forget them or you’ll be thawing them out before you can use them. Set a timer if that helps. The cherries can chill in the refrigerator for up to 3 days.
- For the whipped cream, place the whipping cream, confectioners’ sugar, and vanilla bean seeds in a large bowl or the bowl of a stand mixer, and whip until stiff peaks form. Set aside.
- To assemble, place enough lady fingers in one layer to cover the bottom of your glass (or bowl). Spoon an even layer of the chilled cherries on top of the lady fingers. Pipe or spread a layer of whipped cream on top of the cherries. Repeat 2 more times, ending with the whipped cream. Top with mint leaves, if using.
Nutrition Facts
Individual Cherry Trifles
Amount per Serving
Calories
754
% Daily Value*
Fat
46
g
71
%
Saturated Fat
29
g
181
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
183
mg
61
%
Sodium
64
mg
3
%
Potassium
611
mg
17
%
Carbohydrates
84
g
28
%
Fiber
5
g
21
%
Sugar
64
g
71
%
Protein
8
g
16
%
Vitamin C
16
mg
19
%
Calcium
118
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!