2cups315g pitted cherries, if using frozen, thaw first.
¼cupwater
½cup98 g granulated sugar *
2teaspoonlemon juice
1.5tablespoonscornstarch
¼cupadditional waterto make cornstarch paste.
For Whipped cream.
1.5cupsHeavy Whipping Cream
3tablespoonsconfectioners’ sugar
1teaspoonpure vanilla extract.
Instructions
For the cherry filling.
In a saucepan over medium heat, add cherries, granulated sugar, and lemon juice. Stir to combine.
Cover and ring to a boil.
Now add 2 tablespoons cornstarch to ¼th cup water to make a paste. Add it to the boiling cherry mixture.
If your cherries are not very juicy, you may want to add more water ( a few tablespoons at a time.) to get the filling to the desired consistency.
Reduce heat to medium-low and cook for 6-8 minutes, or until the mixture has thickened. Remember to stir frequently.
You may roughly smash a few cherries with the spoon if desired.
You know that the filling is ready when the mixture turns into a thick chunky sauce that can coat a spoon well.
The filling will thicken more after cooling. Keep it aside until use or refrigerate if making it ahead of time.
For whipping cream
Make sure the heavy whipping cream is well chilled in the refrigerator. Chill the whisk and the bowl in the freezer for 15 minutes.
Using a handheld mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium speed until 2 minutes.
Once the cream starts to thicken up, increase the speed to high until soft peaks form, about 1 minute. Now lower the speed and whisk until medium to stiff peaks form.
Be careful not to overwhip the cream or it will turn into butter.
One way to know that the cream is done is when you see deep streaks while whisking it. The whisk attachment should hold the cream in tiff peaks that do not drip or fall flat. Refrigerate until use.
For assembling the trifle.
Cut the brownie into small cubes, depending on the size of the trifle cup. I prefer 4-5 oz cups.
Add a layer of brownie pieces on the bottom.
Top it with a dollop of cherry filling and spread evenly.
Now add a big dollop of whipped cream using a spoon or a piping bag and spread it evenly.
Top it with a sprinkle of grated chocolate.
Repeat this process one more time with brownie, then cherry filling followed by a whipped cream layer.
Top the trifle with chocolate shavings and cherry as a garnish.
Notes
Possible substitutes.
You can substitute every component with a store-bought one if desired.