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Gin and tonic trifle wreath recipe
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Impress guests with this festive wreath dessert inspired by trifle, a delectable blend of cake, jelly, and cream, with a unique twist of gin and tonic flavors. Perfect for Christmas lunch!
Ingredients:
  • 85g pkt lemon jelly crystals
  • 250ml boiling water
  • 200ml tonic water
  • 3 x 450 pkts madeira cake, crusts removed
  • 350g jar lemon curd
  • 60ml (1/4 cup) gin
  • 500ml (2 cups) thickened cream
  • 250ml (1 cup) double thick vanilla custard
  • Yellow jubes, halved, to decorate
  • Mini marshmallows, to serve
  • Fresh mint leaves, to serve
Instructions:
  • Dissolve jelly crystals in 250ml (1 cup) boiling water. Mix in tonic water. Pour into a 11cm x 16cm plastic container, chill for 4 hours until set. Cut into 1.5cm squares inside the container. Transfer to a plate and refrigerate until needed.
  • Slice the madeira cake into 8 pieces, then use a 5.5cm round pastry cutter to create discs from each slice. Mix the lemon curd and gin in a bowl, then generously brush the tops of the rounds with the mixture, setting aside any leftover curd mix for later.
  • Combine the cream and custard using electric beaters until firm peaks form. Transfer the mixture to a piping bag fitted with a 13mm fluted nozzle. Pipe generously onto each cake slice and reserve the remaining cream. Arrange the cake slices on a large serving plate in a wreath shape, standing them upright and gently pressing together to hold.
  • Drizzle the leftover curd mixture over the wreath, pipe the reserved cream mixture in small rosettes on top, garnish with jelly cubes, and chill in the fridge for 4 hours until set.
  • Top the wreath with colorful jubes, fluffy marshmallows, and fresh mint. Serve promptly for the best presentation.

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