Cosmopolitan Australia – June 2017

TOO-

GOOD

TRIFLE

Layered-up

loveliness
IT’S THE DESSERT OF QUEENS

Berry-flavoured jelly crystals
Thick custard
Madeira cake, cubed
2 cups of berries, plus extras
(strawberries, blueberries,
raspberries, blackberries)

• if you can’t get fresh fruit,
  use frozen
  4 tbsp sherry, optional
  Caster sugar
  Double cream, whipped with
  2 tbsp icing sugar, 1 tsp vanilla
  extract
  Pink meringue, crushed
  Make the jelly and leave in fridge
  until almost set. Place half the
  berries into a pan with a little
  water and sugar to taste, then
  simmer for 2 minutes. Keep the
  fruit and juices to one side. Place
  the cubed cake into the bottom
  of a glass bowl then spoon over
  the cooked fruit and juice. Add the
  sherry. Pour over a thick layer of
  custard, layer over the jelly then
  return to the fridge to set. Add
  the whipped cream mixture then
  garnish with meringue and berries.

Strawberries and cream is the ultimate in British fare. And it’s easy-as to make. Just whip up some cream

(add a spoon or two of icing sugar if you want to be decadent), top it over strawberries and you’re done. #

SHORT ON TIME?

lifestylist

SWEET TREATS

Go to any Brit’s dinner party and they will tell you how to make the perfect trifle.

Our version is easy to make – and guaranteed to impress even the poshest of ex-pats

COSMOPOLITAN June 2017 155