Helensburgh Blog

Tracey’s Terrific Trifle

Ingredients

• 2 X Packets of Raspberry Jelly Crystals
• 1x Punnet of Blueberries
• 1 x Punnet of Raspberries
• 1 x Punnet of Strawberries
• Mint Leaves to Garnish
• Madeira Cake (Store Bought)
• 100g Walnuts
• 100g Caster Sugar
• 1 L Thickened Cream (Store Bought)
• 1 L Thick Custard (Store Bought)
• 2 X Vanilla Pods

Method

1. Make the Raspberry jelly in accordance to the packet instructions. Pour this into the trifle bowl and put into the fridge to set over night
2. Make the Walnut Praline. Place a baking paper on a tray and spread your walnuts out. Heat the caster sugar in a sauce pan over medium heat until the sugar has completely dissolved. Pour the liquid over the walnuts, without completely coating. Allow to set hard and then break apart into medium sized pieces.
3. Once the Jelly has set, pour the thickened custard on top of the jelly
4. Layer the Walnut praline on top of the custard
5. Slice the Madeira cake and lay on top of the Walnut Praline
6. Scrape the seeds from the vanilla pods by slicing the pod in half. Using the back of a knife to scrape the seeds away.
7. Make the Chantilly Cream ! Lightly beat the thickened cream in a chilled bowl until it begins to thicken. Add the icing sugar and scrapped seeds from the vanilla pods. Beat until firm peaks form and then layer the cream on top of the Madeira cake.
8. Garnish with fresh blueberries, raspberries, strawberries, walnuts and mint

Enjoy !