Christmas Macaron & Custard Trifle
Christmas Macaron & Custard Trifle
The perfect Christmas dessert! It looks professional, is absolutely delicious and really easy to put together.
Ingredients
- 2 x 85 g berry flavoured jelly sachets
- 450 g pound cake or vanilla cake, store bought, cut into 3 cm cubes
- 1/4 cup orange juice or liquor or brandy
- 500 g strawberries hulled & halved
- 1.2 kg thick vanilla custard store bought
- 24 macarons
- 600 ml thickened cream
- 1/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1 punnet blueberries
- 1 punnet raspberries
Instructions
- Prepare the jelly in a medium glass bowl as per packet instructions. Refrigerate for 60–90 minutes, until starting to set and slightly thicken, but not completely set (you need it to still move and take shape).
- Using a 3.5 litre trifle dish, cover the bottom of the dish with the cubes of cake (you may not need all of it). Spoon over the orange juice, liquor or brandy.
- Spoon the semi-set jelly over the cake and gently move it to fill the gaps and make the first layer. Place it in the fridge for at least 2 hours (or overnight) to fully set.
- Place the strawberries upside down (insides facing out) around the inside of the trifle bowl. Spoon the custard into the middle of the trifle bowl and, using the back of a spoon, gently push the custard to the edges to cover the strawberries and make another even layer. Place in the fridge for at least 1 hour.
- Just before serving, place the macarons around the outside of the trifle dish, so they sit on top of the custard.
- Beat the cream, caster sugar and vanilla until soft peaks form. Dollop the cream into the middle of the trifle bowl, gently spreading it to meet the macarons but not covering them. Top with the fresh berries and some extra macarons.
Nutrition
Calories: 339kcalCarbohydrates: 30gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 114mgSodium: 297mgPotassium: 111mgFiber: 0.3gSugar: 19gVitamin A: 967IUVitamin C: 3mgCalcium: 73mgIron: 1mg
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