adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry and rosé easy trifle
Strawberry and rosé easy trifle
0 Likes
Prep Time:
240 minutes
Cook Time:
20 minutes
Total Time:
260 minutes
Indulge in a sophisticated deconstructed trifle with creamy custard, rich mascarpone, fruity jelly, and fresh berries - a delightful treat for any occasion.
Ingredients:
  • 2 x 85g packets raspberry jelly
  • 125g raspberries
  • 250g strawberries, hulled, sliced into rounds
  • 6.00 gm icing sugar
  • 82.50 gm rose wine
  • 42.90 gm vanilla custard powder
  • 1 tsp vanilla bean paste
  • 107.50 gm caster sugar
  • 599.98 gm milk
  • 40.00 ml roasted almonds, chopped
  • 250g mascarpone
  • 450g madeira cake, crust trimmed
  • 125g blueberries
Instructions:
  • Prepare the square cake pan by greasing and lining it with a large piece of plastic wrap. Follow the instructions on the jelly packet to make it, then pour it into the pan. Chill the jelly for 1 hour and 20 minutes until it starts to set. Tear the raspberries into small pieces and mix them into the jelly. Refrigerate for an additional 2 hours until fully set.
  • Combine fresh, juicy strawberries with sweet icing sugar and a splash of wine in a lovely glass bowl, then set aside to meld into a delicious mixture.
  • In a large microwave-safe bowl, combine custard powder, vanilla, and 1/4 cup caster sugar. Slowly mix in milk until smooth. Microwave on HIGH for 5 to 6 minutes, stirring every minute until the mixture boils and thickens. Cover with plastic wrap and let it cool.
  • 1. Line a tray with baking paper and spread almonds evenly. In a small saucepan, combine the remaining caster sugar and 1/4 cup water over low heat. Stir for 2 to 3 minutes until sugar dissolves. Increase heat to medium and bring to a boil. Allow the mixture to boil without stirring for 8 to 10 minutes until golden. Pour the caramel over the almonds and let it cool completely.
  • With an electric mixer, whip the cream and mascarpone until they form soft peaks - be careful not to overmix. Separate the strawberries from the syrup and set aside. Finely chop the almond praline.
  • Break the madeira cake into 4cm pieces. Invert the jelly onto a board, remove plastic, and cut it into 1.5cm pieces. Spread custard on the base of a large serving dish. Layer cake, mascarpone mixture, jelly, and berries on top, drizzle with reserved syrup. Finish by sprinkling praline on top. Serve and enjoy.

Similar Recipes