If you’re on the hunt for a dessert that’s elegant, effortless, and guaranteed to wow — these Cherry Trifle Cups are it. Imagine layers of cocoa-soaked ladyfinger sponge, sweet-tart cherry compote, silky vanilla pastry cream, and decadent chocolate ganache, all beautifully stacked in a glass.
They’re café-style, eggless, and make a stunning treat for parties, date nights, or even for gifting. Plus, you can make them a day ahead, which makes entertaining a breeze!
Why You’ll Love This Recipe
✅ Eggless & beginner-friendly
✅ Looks fancy but is actually simple
✅ Make-ahead friendly — tastes even better the next day
✅ Perfect for parties, special occasions, or a cozy self-indulgence
📝 Ingredients
For the Ladyfinger Sponge
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50g butter, softened
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45g castor sugar
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½ tsp vanilla extract
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30g curd (plain yogurt)
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30ml water
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100g all-purpose flour (maida)
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¼ tsp baking powder
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¼ tsp baking soda
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Pinch of salt
For the Cocoa Coffee Soaking Syrup
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2 tbsp cocoa powder
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1 tsp coffee powder
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½ cup hot water
For the Cherry Compote
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1 cup cherries, pitted (fresh or frozen)
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3–4 tbsp sugar
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1 tsp lemon juice
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2–3 tbsp water
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1 tsp cornflour (optional, for thickening)
For the Vanilla Pastry Cream
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1 cup (240 ml) full-fat milk
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3 tbsp sugar
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2 tbsp cornflour (or 1½ tbsp custard powder)
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1 tbsp butter
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½ tsp vanilla extract
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Pinch of salt
For the Chocolate Ganache
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100g dark chocolate, chopped
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50g fresh cream
To Garnish
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Fresh cherries
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Chocolate curls or shavings
How to Make Cherry Trifle Cups
1. Make the Ladyfinger Sponge
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Preheat your oven to 160°C (320°F).
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Whisk curd and water together. Set aside.
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In another bowl, cream softened butter and castor sugar until pale and fluffy.
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Add vanilla extract and mix.
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Gradually whisk in the curd-water mix in 3-4 parts. It might look slightly curdled — that’s normal.
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Sift together flour, baking powder, baking soda, and salt.
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Gently fold dry ingredients into the wet until just combined.
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Transfer batter into a piping bag and pipe finger-shaped lines on a lined tray.
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Chill for 10 minutes, then bake for 18 minutes. Let cool completely.
2. Make the Soaking Syrup
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In a small bowl, whisk cocoa powder and coffee powder into hot water until smooth. Let it cool.
3. Make the Cherry Compote
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In a pan, combine cherries, sugar, lemon juice, and water.
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Cook on medium heat for 6–8 minutes until cherries soften and become syrupy.
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If you like it thicker, stir in a cornflour slurry and cook for another minute.
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Cool completely.
4. Make the Vanilla Pastry Cream
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Mix cornflour with 2 tbsp cold milk to make a slurry.
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Heat the remaining milk and sugar in a pan until warm (not boiling).
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Whisk in the slurry and cook on medium heat until thickened.
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Take off heat, stir in butter, vanilla, and a pinch of salt.
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Cover with cling film touching the surface and chill.
5. Make the Chocolate Ganache
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Heat cream until steaming (don’t boil).
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Pour over chopped dark chocolate. Let sit for 2 minutes, then stir until glossy.
6. Assemble Your Trifle Cups
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Cut or break the ladyfinger sponge to fit your dessert glasses.
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Briefly dip pieces in the cocoa-coffee syrup and place as the first layer.
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Add a spoonful of cherry compote.
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Pipe or spoon on some chilled vanilla pastry cream.
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Drizzle chocolate ganache over.
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Repeat the layers once more for a beautiful stack.
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Top with fresh cherries and chocolate curls.
Tips for Success
✅ Chill all your elements before layering — it makes for cleaner layers.
✅ Use clear glasses or mini jars to show off the gorgeous layers.
✅ Make it a day ahead for best flavor and texture.
Storage
Keep refrigerated for up to 3 days. Always serve chilled.
💬 Why This Recipe Works
“This dessert is truly a celebration of textures — soft sponge, juicy cherries, creamy custard, and rich ganache all in one bite. It’s one of those treats that looks fancy, tastes like it came from a boutique patisserie, yet is totally doable in your own kitchen. It’s my go-to when I want to impress or just spoil myself a little.”
