Ingredients:

Cherry Jelly Layer 

• 3 cups cherry juice 
  
• 4 tsp gelatine powder 
  
• 100g madeira cake (cut into 3cm cubes) 
  
• Handful of cherries (pits removed) 

Matcha Custard Layer 

• 600ml store bought custard 
  
• 2 tsp gelatine powder 
  
• 2 Tbsp matcha powder 

Matcha Cake Layer 

• 300g madeira cake (cut into 3cm cubes) 
  
• 100g caster sugar 
  
• 100ml boiling water 
  
• 2 Tbsp matcha powder 

Cherry Compote Layer 

• 400g cherries (pits removed) 
  
• 3 Tbsp sugar 
  
• Juice from 1/2 lemon 
  
• 1 Tbsp cornflour dissolved in 1 Tbsp cold water 

Top with: whipped cream, pistachios, cherries, matcha powder  

Method:

1) For the cherry jelly layer, sprinkle gelatine over 1 cup of the cherry juice and allow to bloom for 5 minutes. Heat the remaining 2 cups of cherry juice and stir into the cold cherry juice. Arrange madeira cake cubes and cherries in the base of a trifle dish, pour over the jelly and refrigerate for 2 hours or until fully set. 

2) For the matcha cake layer, make the matcha syrup for the cake by whisking sugar, boiling water and matcha powder until dissolved. Toss the cake cubes through the syrup until evenly soaked and arrange on top of matcha custard. 

3) For the matcha cake layer, make the matcha syrup for the cake by whisking sugar, boiling water and matcha powder until dissolved. Toss the cake cubes through the syrup until evenly soaked and arrange on top of matcha custard. 

4) For the cherry compote layer, add cherries, sugar and lemon juice to a saucepan and cook over medium heat until cherries soften and release their juices. Stir in the cornflour slurry and cook until thickened. Allow to cool completely before spooning over matcha cake layer. Chill for at least 1 hour to firm up slightly (or leave in the fridge overnight). 

5) Just before serving, spoon over whipped cream and finish with cherries, pistachios and a light dusting of matcha powder. Scoop and serve.