Ingredients

Steps

• Heat 100g caster sugar with 100ml water until dissolved to create sugar syrup.
• Cook 1.5kg cherries with 50ml sugar syrup and 50ml brandy for 10 minutes.
• Whisk half of the whipped cream together with the custard.
• Soak Madeira cake slices in the remaining 50ml brandy and 50ml sugar syrup.
• Layer the cherries, soaked cake, and the cream-custard mixture in a serving bowl.
• Pipe the remaining whipped cream on top and sprinkle with grated white chocolate.
• Melt 100g sugar in a pan until a dark-brown caramel forms and cool the pan base in water.
• Dip decorative cherries into caramel, let them cool on a silicone mat, and place on the trifle.