Weekends are for baking, and I wanted to make something special for a little gathering, and I had all of this on hand. Yay! #usewhatyouhave
Cherries Jubilee Trifle
1 pkg. brownies, baked according to directions & cooled
1 pint heavy whipping cream
3 tbsp. brown sugar
1 large can cherry pie filling (light syrup)
3 tbsp. Ruby Port (optional)
Chocolate syrup or fudge sauce or fresh ganache
12 small cups or glass jars
Cut the cooled brownies into 24 squares- set aside.
Whip the heavy cream, until stiff peaks- adding 1/3 cup brown sugar and whip until combined. Set aside.
Heat your cherry pie filling to a low simmer, adding the port, then simmer for 3-5 minutes to heat through. Set aside to cool.
Assemble your trifles.
1 brownie square, a scoop of the cherry pie filling. Then add a layer of brown sugar cream and some ganache or fudge sauce. Repeat until the cups are filled with 2 layers of each of the ingredients, brownie, cherries, cream, ganache.
Refrigerate until ready to serve. Makes 12 generous servings.