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Strawberries ’n’ cream trifle recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your trifle game with this strawberries and cream trifle featuring a delightful twist with macarons.
Ingredients:
  • 250ml gin
  • 75g caster sugar
  • 250g strawberries, halved
  • 200g raspberries
  • 600ml thickened cream
  • 24.00 gm icing sugar mixture
  • 540g Make at Home White Mud Cake, halved horizontally, base only
  • 2 x 110g pkts Macarons*
Instructions:
  • In a saucepan over low heat, gently mix gin or cranberry juice with sugar until the sugar dissolves, for about 2 minutes. Increase the heat to medium-high and bring to a boil. Let it simmer without stirring for 5 minutes until the syrup slightly thickens. Allow it to cool for 10 minutes before using.
  • Combine the strawberries and raspberries in a large heatproof bowl. Drizzle the syrup over the berries. Cover with plastic wrap and refrigerate for 1 hour.
  • Whip together the cream and icing sugar in a large bowl using an electric mixer until soft peaks form.
  • Start by placing the cake base in a 10-cup (2.5L) glass serving dish. Spread one-third of the berry mixture over the base. Then, layer half of the cream mixture over the berries. Save 1 macaron. Surround the sides of the dish with the rest of the macarons. Pour half of the remaining berry mixture on top of the cream. Repeat layering with the remaining cream and berries. Finish by placing the reserved macaron on top. Chill in the fridge for 1 hour before serving.

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