When I made this trifle years ago, I chose to make my own sponge, and grappa was the booze of choice. To make the process easier, I have now opted for a shop bought sponge and frozen pitted cherries and the grappa has been swapped for Kirsch. The trifle in an elegant makeover, is served now on a plate with the pistachio crumble for a finishing flourish. However, if you would like a tadah moment or if you have a trifle bowl you'd like to show off, assemble the trifle as you like and refrigerate until needed.
Full Recipe
Author
Ottolenghi | 2024-05-01
Source
