CHRISTMAS MACARON & CUSTARD TRIFLE

The perfect Christmas dessert! It looks professional, it’s absolutely delicious and it’s really easy to put together.

The @toscano_authentic Seasonal Macarons completely lift the trifle and bring an extra festive touch to the dessert with the four limited-edition flavours – Gingerbread, Berry Pavlova, Choc Mint & Cranberry.


Serves 8-10

Ingredients:

• 
450g store bought vanilla or pound cake, cut into 3cm cubes

• 
1/4 cup orange juice or liquor or brandy

• 
2x 85g packets berry flavoured jelly
2 punnets strawberries

• 
1.2kg thick store bought vanilla custard

• 
1x box @toscano_authentic Seasonal Macarons (24 pack)


• 600ml thickened cream
¼ cup caster sugar

• 
1 teaspoon vanilla extract

• 
1 punnet blueberries


• 1 punnet raspberries

Method:


1. Using a 3.5L trifle dish, cover the bottom of the dish with the pieces of pound or vanilla cake (you may not need all of it). Spoon over the orange juice, liquor or brandy.



2. Prepare the jelly in a separate med/large glass bowl as per packet instructions. Place it in the fridge for approx. 60-90 minutes, until starting to set and slightly thicken, but not completely set (you need it to still move and take shape).



3. 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 (can be overnight) to fully set.



4. Place the half strawberries upside down (inside facing out) around the inside of the trifle bowl. Spoon custard into the middle of the trifle bowl and using the back of a spoon, gently push the custard to the edges and make another even later, covering the top of the strawberries. Place in the fridge for 1 hour.

To prepare just before serving:


Place the Toscano macarons around the outside of the trifle dish, so that they sit on top of the custard.

6. Cream: Beat the cream with caster sugar & vanilla until soft peaks form. Gently dollop the cream into the middle of the trifle bowl, be careful not to cover the macarons, but gently spread to meet the macarons. Top with fresh berries and some extra macarons.