Individual Cherry Trifles

Light, fresh and eye-pleasing, these cherry trifles are the perfect go-to dessert for summer gatherings.

Ingredients

• 2 15-ounce cans of pitted cherries, undrained
• 1/2 cup granulated sugar, or to taste
• 1/4 teaspoon lemon juice, fresh or bottled
• 2 teaspoons cornstarch
• 4 teaspoons cold water
• 2 cups cold whipping cream (Cool Whip)
• 4 tablespoons confectioners' sugar, more or less to taste
• 1/2 vanilla bean, split and scraped for the seeds, or 1 teaspoon vanilla extract
• 3-ounce package of soft ladyfingers
• Fresh mint leaves, for garnish, optional

Equipment

• 4 10-ounce glasses or cups

Instructions

1. Empty the cherries and juice into a medium saucepan and place it on the stove, setting it to medium-high heat. Add the sugar and lemon juice. Stir until the sugar dissolves and the cherry mixture starts to bubble. Test for sweetness and add more sugar if desired.
2. In a small bowl, mix the cornstarch with cold water until dissolved. Add the cornstarch liquid to the simmering cherries. Keep stirring the liquid until it has a thick, syrup consistency.
3. Remove the pan from the heat. Once cooled, scrape the cherries and syrup into a small bowl and refrigerate or freeze until chilled. Stir the cherries occasionally to help them to chill faster. The cherries can chill in the refrigerator for up to 3 days.
4. In a large bowl or stand mixer, combine the whipping cream, confectioners’ sugar, and vanilla bean seeds (or vanilla extract) and whip until stiff peaks form. Set aside.
5. To assemble, place enough ladyfingers in one layer to cover the bottom of your glass (or bowl). Spoon an even layer of the chilled cherries on top of the ladyfingers. Pipe or spread a layer of whipped cream on top of the cherries. Repeat 2 more times, ending with the whipped cream. Garnish with mint leaves, a cherry, or a garnish of choice.

To make these ahead of time, cover them with plastic wrap and refrigerate for up to 12 hours.

Products:  Piera White and Gray Board   Sundance Heart Coffee/Dessert Spoons

Photos and recipe credit: Carrie @ Pantry To Table