Cherry, Almond and Rosemary Trifle

Preparation time
30 mins
Cooking time
15 mins
12 people
Meal course
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Cherry, Almond and Rosemary Trifle

Trifles, although delicious, are usually a time consuming and heavy dessert.
This is my super quick and easy, festive but summery version. I find the yoghurt adds tang and lightens the dish up, and the interesting aroma of rosemary pairs beautifully with the tart fruit and sweet almond.
Also, if you want to see footage of me actually making it, then watch the vid I filmed below…


500gms Fresh Cherries
680gm jar of Morello Cherries in Syrup
1 large whole sprig of fresh Rosemary + extra for garnish
¼ cup of Kirsch ***
1ltr Thickened Cream
¼ cup pure Icing Sugar
1 tbs Vanilla Extract
500mls unsweetened Greek Yoghurt
250gm Savoiardi (ladyfinger) Biscuits
12 Amaretti Biscuits
100gms toasted Flaked Almonds ***



  1. Set 12 fresh cherries aside and then halve the remaining cherries, removing the pips.
  2. Drain the Morello Cherries, reserving the syrup and setting the cherries aside. Place the syrup into a small saucepan with the sprig of rosemary. Bring to the boil and then reduce the heat to low and gently simmer for 15 minutes. Allow the simmered syrup to cool and add the Kirsch, then strain and set aside.
  3. Place the cream, sugar and the vanilla extract into a large bowl. Using a whisk or electric beaters, whip until stiff peaks form, and then gently fold through the yoghurt.
  4. To assemble the trifles: Break a savoiardi biscuit in half and then quickly dunk it into the strained cherry syrup. Place the dunked biscuit into the base of your serving dish and repeat with the remaining biscuits and dishes. Next, divide the reserved Morello cherries between each dish. Evenly spoon over any remaining syrup. Carefully spoon a large dollop of the cream mixture on top of the cherries. Next, crumble an Amaretti biscuit over each trifle and then carefully divide the halved, fresh cherries between each glass. Spoon another dollop of the cream mixture over the trifle and then finish each with a scattering of the flaked almonds, a reserved whole cherry and a small sprig of rosemary.
  5. *** Tip: This can also be made as one large trifle. The recipe can be made ahead of time and kept in the fridge for up to 12 hours. Scatter the flaked almonds and garnish the trifle(s) before serving.
  6. *** Tip: Kirsch is a German cherry brandy. If you don’t have Kirsch, Vodka will also work.
  7. *** To toast the flaked almonds: Pre-heat your oven to 160°c and place the almonds on a single layer on a baking tray. Bake for 10 minutes or until lightly browned, stirring regularly.

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