DRUM - - Food -

“Grow­ing up it was al­ways my job to make the var­i­ous jelly lay­ers for trifle. I loved the trifle but hated my job as it was such a te­dious, bor­ing process. That’s why this is a jelly-less trifle.” SERVES 8 PREPA­RA­TION: 20 MIN COOK­ING: 10 MIN


400g frozen mixed berries zest of 1 lemon 125ml (½c) castor sugar 60ml (¼c) wa­ter


2 tubs (250g each) plain cream cheese, at room tem­per­a­ture 1 litre (4c) straw­berry yo­ghurt 6-8 mini or 1 large Swiss roll/s, cut into thin slices 1-1½ litres (4-6c) good-quality ready­made cus­tard 250g frozen rasp­ber­ries 125g fresh goose­ber­ries 100g frozen blue­ber­ries 125ml (½c) cream, whipped 80g fresh pomegranat­e seeds (op­tional) fresh mint leaves

1 BERRY SAUCE Place the frozen berries in a medium-sized saucepan and heat for a few min­utes un­til they soften, then crush them with a fork. Add the lemon zest, castor sugar and wa­ter and cook for 5 min­utes un­til the mix­ture has thick­ened and re­duced.

2 LAY­ER­ING Whisk the cream cheese un­til soft and smooth and place in a large dish. Add the ­yo­ghurt a lit­tle at a time, beat­ing well af­ter each ad­di­tion to pre­vent any lumps from form­ing. Con­tinue un­til all the ­yo­ghurt has been com­bined with the cream cheese. 3 In a deep glass trifle dish, ar­range the Swiss roll slices up the sides and on the base. Add a layer of cus­tard and then the cream cheese mix. 4 Driz­zle the cooled berry sauce around the edge, fol­lowed by a layer of mixed berries. 4 Re­peat the lay­er­ing with the Swiss roll, cus­tard, cream cheese mix, berry sauce and mixed berries, un­til the dish is filled. Top with cream and more berries. 5 Gar­nish with the pomegranat­e seeds (if us­ing) and mint leaves and serve im­me­di­ately or cover with plas­tic wrap and keep in the fridge un­til you need it.

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