Dig into this fruity, boozy summer trifle
What could be better for summer than a fruity bowl of trifle with lots of cream? A boozy one made with store-bought madeleines, that’s what! Your new festive dessert, in the bag.
Boozy summer trifle:
- To start, make your fruity, boozy jelly. Combine ½ cup water and 200 g castor sugar in a saucepan and heat slowly.
- Add a punnet of raspberries and 4 dessert peaches (or stonefruit of your choice), cut into wedges.
- Heat until the juice from the fruit starts to infuse and colour the water, about 5 minutes, then strain the fruit and set aside.
- Soak 8 gelatine leaves in water, then drain the excess water when softened.
- Dissolve the gelatine in the warm fruity water. Add this mixture to a trifle dish, along with a bottle of pink bubbles and the reserved fruit.
- Chill in the fridge overnight to set. Whip up 1–2 cups of cream until it forms soft peaks (or just use double-thick cream as is) and stir in 2–3 tablespoons icing sugar (or to taste).
- To assemble the trifle, arrange 2 packs of Woolworths Madeleines around the edge of the dish.
- Fill the middle with the sweetened cream, top with Flavourburst™ blueberries and raspberries and serve immediately!
No time to cook?