Siba’s fa­mous tri­fle

Serves 8 Prepa­ra­tion time: 20 mins Cook­ing time: 10 mins

Your Family - - Real People -

BERRY SAUCE 400g mixed frozen berries zest of 1 le­mon 250ml cas­tor sugar 60ml wa­ter


500g (2 tubs) plain cream cheese, at room tem­per­a­ture

1 litre straw­berry yo­ghurt

4 mini Swiss rolls or 1 large, cut into thin slices

1 or 1.5 litres good qual­ity ready-made cus­tard

250g fresh rasp­ber­ries 250g fresh straw­ber­ries, quar­tered 100g blue­ber­ries 125g goose­ber­ries (op­tional) 125ml cream, whipped (op­tional) 80g fresh cher­ries (op­tional)

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

Set aside to cool com­pletely. Whisk the cream cheese un­til soft and smooth and place it in a large dish. Add the fruit 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.

In a deep glass tri­fle dish, ar­range the mini Swiss roll slices up the sides and on the base. Top with the cus­tard, yo­ghurt and cream cheese mix. Driz­zle the cooled berry sauce around the edge, fol­lowed by a layer of the fresh berries. Re­peat the lay­er­ing with the Swiss roll, cus­tard, yo­ghurt and cream cheese mix, berry sauce and fresh mixed berries, un­til the dish is filled. Top with cream and more berries. Gar­nish with the cher­ries and serve im­me­di­ately or cover with plas­tic wrap and keep in the fridge un­til you need it.

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