Easy Ginger and Cherry Trifles

Freezer FriendlyUnder 30 Mins


  • 400g frozen cherries
  • 100g caster sugar
  • 225g pre-made or store-bought ginger cake
  • 500g ready made custard, I'm using a plant-based version
  • 400ml whippable double cream, I'm using a plant-based version
  • 100g toasted flaked almonds
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar


* You will need 6 jam jars or glasses

  1. Tip the frozen cherries into a saucepan with the sugar. Place over a medium-high heat and cook until the sugar has all melted into the cherry mix, about 10 minutes. Add the vanilla extract and set aside to cool.
  2. Cut the ginger cake into 3cm cubes and divide between 6 jam jars or glasses. Spoon the cherry mix over the top and set aside in the fridge for 10 minutes or until cool.
  3. Pour the vegan custard over the top and return to the fridge for 10-15 mins to set up a little.
  4. Whip the vegan double cream until it thickens to ‘soft peaks’- which means it’ll be like a soft peak when you lift your whisk out! Spoon the cream over the top of the custard. Top with the toasted flaked almonds. Dust with icing sugar to serve.
Easy Ginger and Cherry Trifles