Triffle with homemade jam

Put the cherries and sugar in a pan and add water until the cherries are under.

Bring the water to a boil and cook for about 4 minutes until the cherries have softened and the mixture will bind slightly.

Transfer the jam into clean glass jars, filling you all the way to the edge. Turn the lids on and turn the jars over.

Due to the heat the lid is disinfected and the air is squeezed out of the pot so that the jam lasts longer. Put the pots upright again after a few minutes and write the date of manufacture on the lids. The other jam is going to use mummy Pluijm for the mini-triffles.

Cut the cake into slices and drizzle them with port and coat them with a thick layer of cooled jam.

Put the crème fraîche in a bowl with the vanilla sugar and beat with the whisk. Turn the pudding over on a plate.

Grab 6 nice glasses and make a first layer of cake in each glass.

Then construct the trifle with a layer of crème fraîche, some cherries, a layer of biscuit, a layer of fruit jelly and then another layer of cake.

Continue building until the glass is almost full. Stop here and there a leaf of fresh fresh mint between the layers.

Finish the mini-trifle with a layer of crème fraîche and smear the glass. Sprinkle with sprinkles and put in the cooling until you serve them.