A handful of fresh cherries to decorate

This trifle is a mix of lemon and sour cherry flavours. It can be sweetened or kept more on the sour side to suit your taste buds. It works well to prepare all the elements the day before you want to assemble and serve. Line the bottom of a trife bowl with cubes of the Lemon & Coconut Blondie - these are gluten-free which makes your trifle a great GF dessert for the Christmas table. Strain the sour cherries and sprinkle them over the Lemon & Coconut blondie to create a second layer. Add half of the sour cherry juice over the top of your cherries and blondie - you can choose to keep it sour or sweeten on the stove by disolving caster sugrar to taste and letting the juice cool before pouring. Prepare your 2 packets of Jelly as per the packet instructions and let set in the fridge overnight. Whip your Lard Ass cream and add the zest of 1 lemon & 3 tablespoons of caster sugar, store in the fridge until ready to assemble. Lightly toast the coconut in the oven until golden and set aside to cool. Before serving cut the jelly into small cubes and sprinkle over the cherries to create layer three. Then add the lemon whipped cream as a thick fourth layer, sprinkle the toasted coconut on the top and garnish with fresh cherries. 

TIPS

The flavour of the cherries is very sour, to sweeten drain the cherry juice and warm in a saucepan, mix in half a cup of castor sugar and stir until dissolved. Cool in the fridge before pouring it over your bottom layer of Lemon & Coconut Blondie. If you soak the Blondie overnight it goes soft and gooey or to retain the Blondie texture you can pour the cherry juice on just before serving.