Recipe Boozy Cherry Trifle

A DECADENT CHRISTMAS DESSERT... READY IN UNDER 10 MINS!

Boozy, Chocolatey Cherry Trifle

Ingredients

350g pitted cherries 1/3 cup (80ml) sweet Marsala wine 600ml thickened cream 200g dark chocolate 200g creme fraiche 1/4 cup (35g) icing sugar, plus extra to dust 1/3 panettone, torn into 3cm pieces

Method

Combine the cherries and Marsala in a bowl and set aside. Meanwhile, place half the cream in a small saucepan over medium heat and bring to a simmer. Break 150g chocolate into pieces and add to cream, stirring until the chocolate ganache is smooth and combined. Set aside to cool.

Whisk creme fraiche, icing sugar and remaining 300ml cream to soft peaks.

To assemble the trifle, divide half the panettone among 6 x 1-cup (250ml) glasses and gently press into the bases. Top with half the cherries and a little of their soaking liquid. Spoon over half the ganache, then half the creme fraiche mixture. Repeat the process, finishing with the remaining creme fraiche mixture. Drizzle over remaining ganache, shave over remaining 50g chocolate and dust with icing sugar to serve.

Get Lost… and lose track of time at Bar 56.

Bar 56 has been open for almost five years and is still a very guarded secret by those who know. In a haven that is a quintessential wine bar, just out of the central hubbub of Wokingham, 56 has everything you need for a relaxing evening and to transport yourself anywhere.

Great wine, food and the best service is what 56 is most proud of. Menu aft er menu we have developed and grown from artisan meats and cheeses to a far more complex and interesting off ering for meat eaters and vegans alike. 56 even brews house made ‘Dog Beer’ to encourage guests to bring their extended family. Not to mention our own gin, distilled by the owner just for Bar 56.

Group bookings are fun and catered for in many ways, with standard or bespoke menus to your requirements, group bookings up to 20 are easy to organise and a venue takeover is not out of the question. There is also a garden retreat, which is covered and heated.

56 boasts a small exclusive cocktail list diff erent to anywhere in town with the use of specialty spirits and actual Champagne in cocktails.

56 looks forward to greeting you, before, during and aft er the festive season.

www.barfift ysix.co.uk

Festive Weddings

Ideas to help you get into the Christmas spirit...

‘It’s the most wonderful time of the year…’ Now more than ever is the time to plan that big celebration with all your friends and family and enjoy the time where you can all get together again. Every wedding is special, but a Christmas wedding does allow you to go all out. When people think of Christmas they think, sparkle, tinsel, lights, holly, reds, golds, silver and greens, a winter wedding must be one of the easiest to theme and it will certainly get your guests in the festive spirit.

• Start with the invites to really set the scene. • Bridal wear; why not add a long velvet cape to your bridal attire. Or if you think a white dress may look too cold for a winter wedding, opt for a red gown instead. • Décor, think green! Foliage, holly, tinsel, berries, and don’t forget a Christmas tree and some secretly hidden mistletoe. Th e same goes for your bridal bouquet and use holly sprigs as buttonholes. • An arrival drink of mulled wine will be the perfect welcome for your guests. • If your guests are bringing gift s, use a Christmas tree as a place for them to leave them, by the time everyone arrives it will look like Santa has already been. • Give each guest a Christmas tree decoration with your name and date of wedding on so they can hang from their tree every year and remember your special day. • Christmas crackers would not only make ideal place settings but are a great ice breaker as your guests pull crackers with their seated neighbour whom they may not already know.

IMAGES SUPPLIED BY: Cake – Celebration Cake by Catherine Scott Cupid wreath – Diane Frazer Photography Bouquet – Add Style