This classic Greek Cypriot dessert feels quite retro, in the same way trifle does, and equally deserves a resurrection. Sharlotta is the kind of pudding that your mama or yiayia (grandma) would present after Sunday dinner. Historically the base would be made from leftover cake scraps from the week (and you can do that too if you like), with a few chopped-up spoon sweets added in for good measure. It’s an easy, make-ahead dish that is perfect for entertaining. I’ve given it a bit of love here with poached cherries and rose petals – a simple twist that makes it feel a little bit more fancy.
Serves 8
trifle fingers 125g, savoiardi or boudoir biscuits
amaretto 5 tbsp, or cherry liqueur
full fat milk 1 litre
cornflour 80g
caster sugar 200g
single cream 300ml
rose water 2 tbsp
cherries 450g, stones removed
lemon juice of ½
rose petals to decorate (optional)
