Sherry and cherry trifle

Jelly

Place cherries, sugar and sherry in a saucepan over medium heat. Bring to a simmer, then cook over low heat for 2-3 minutes. Remove three-quarters of the cherries and set aside. Add jam to remaining cherries and simmer for 2 minutes, then strain to produce about 600ml liquid (add water, if necessary, and boil again).

Place gelatine leaves in a bowl and cover with cold water to soften. Squeeze out excess water, add gelatine to cherry mixture and stir to dissolve. Strain half the jelly into a large glass serving dish. Pour remaining jelly into a small dish to 1 centimetre deep. Cover and chill in fridge until set.

Custard

Combine vanilla seeds, sugar, lemon zest and cornflour in a large bowl. Whisk in egg yolks. In a medium saucepan, simmer vanilla bean, milk and cream over low heat for about 2 minutes. Remove bean, add milk mixture to egg mixture and stir until smooth. Transfer to a saucepan and stir over low heat until mixture thickens to coat the back of a wooden spoon. Pour into a bowl and chill.

To assemble trifle

Pour a little custard onto jelly in serving dish. Dip 2-3 biscuits briefly in sherry, place on custard and sprinkle with a little marzipan. Spread over a little jam and top with some cooked cherries. Repeat 2-3 times, finishing with custard. Cover with plastic wrap and refrigerate (overnight, if possible).

Cut remaining dish of jelly into small strips. To serve, top trifle with whipped cream, jelly strips, extra fresh cherries, toasted almonds and icing sugar, if using.