My niece and her fiancee were coming for lunch last summer and I wanted to make a showstopper of a dessert for them to celebrate their engagement. Sometimes, the best new recipes are happy accidents and this is one of them. I was gifted a bottle of Luxardo Maraschino liqueur at Christmas, fresh cherries were in season, I’d picked up a jar of sour cherry curd at my local National Trust gift shop and this is the result! Served in pretty glass dishes, these individual cherry trifles are best eaten with a long spoon so that every mouthful has a little bit of everything. They loved it and I’ve made it many times since.

• Serves 4
• 1 jar of National Trust sour cherry curd
• 4 tbsps  Luxardo Maraschino Originale
• 1 x 140g box Arden and Amici soft amaretti biscuits
• 1 250g tub mascarpone
• 2 tbsps thick Greek-style yoghurt
• 4 fresh cherries to decorate, 20 cherries, stoned and roughly chopped (I have also used maraschino cherries from a jar for this but fresh is best)

To make…

• Roughly crumble 4 soft amaretti biscuits into the base of each individual trifle dish. Moisten with 1 tbsp of Luxardo liqeuer. Add a teaspoon more if they are still a little dry but don’t overdo it.
• Add a 1cm layer of sour cherry curd on top of the amaretti biscuits.
• Add a layer of chopped fresh cherries.
• Whip the mascarpone and Greek yoghurt together. Add two large tablespoons of cherry curd and marble it through the mascarpone mixture. Divide into four portions and add as the final layer of the trifle. top with a fresh cherry.

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