1 Combine sugar and 375ml
water in a large saucepan, then
add vanilla. Bring to the boil over
high heat, stirring to dissolve
sugar, then reduce to a simmer
over low heat. Add apricots, and
cook, turning occasionally, until
just soft but holding their shape
(5-10 minutes). Cool in the syrup,
then chill in refrigerator.
2 For honey custard, combine
cream, milk, honey and
molasses in a saucepan and
bring to a simmer over medium-
high heat. Whisk yolks to aerate
slightly, then gradually whisk
hot cream into yolks. Return
to saucepan over low heat
and stir constantly until mixture
thickens slightly and reaches
80°C (1-2 minutes). Squeeze
water from gelatine and stir
in. Pass through a fine sieve,
cover directly and chill to set
(4-5 hours). Once set, whisk
custard until smooth.
3 For coee jelly, squeeze
water from gelatine and set
aside. Whisk cocoa with 1 tbsp
coee in a saucepan, then whiskin remaining ingredients with
750ml water. Bring to boil
over high heat and whisk
continuously (30 seconds).
Remove from heat, whisk in
gelatine and set aside to cool.
Pour 675ml into a 4.5-litre trifle
bowl and chill until semi-set
(1-1⁄ hours). Set remaining aside
(re-melt over a bowl of hot water
as needed; jelly should be
semi-set for each layer).
4 Meanwhile, for macadamia
sponge, preheat oven to 190°C
and line three 25cm x 35cm
oven trays with baking paper.
Process macadamias in a food
processor with icing sugar and
flour to a fine powder. Transfer
to a large bowl and whisk in
eggs. Whisk eggwhites and
sugar in an electric mixer on
high speed until soft peaks. Fold
one-third eggwhite mixture into
icing sugar mixture, and gently
fold in remaining whites. Divide
evenly between prepared trays
and spread flat, and bake in
batches until cake springs back
when touched (8-10 minutes).
Cool, turn onto baking paper
and cut out three circles to fit
trifle bowl (reserve trimmings).
5 For honeycomb, grease and
line a 20cm-diameter square
cake tin with baking paper.350 gm caster sugar
1 vanilla bean, split,
seeds scraped
30 apricots, halved,
stones removed
50 gm roasted macadamia
nuts, to serve
HONEY CUSTARD
750 ml (3 cups) thickened cream
250 ml (1 cup) milk
150 gm honey
20 gm molasses (optional)
150 gm egg yolks (about 8)
4 titanium-strength gelatine
leaves (see note), softened
in cold water for 5 minutes
COFFEE JELLY
5⁄ titanium-strength
gelatine leaves (see note),
softened in cold water for
5 minutes
Apricot, honey, coee and macadamia trie
SERVES 1216 // PREP TIME 2 HRS // COOK 50 MINS PLUS COOLING, CHILLING
“Apricots are a beautiful pairing with co ee and honey, but feel free to replace with any
other stonefruit,” says Eldridge. Start this recipe at least one day ahead to assemble the trifle.
1 tbsp Dutch-process cocoa
powder, sifted
150 ml strong coee
150 ml coee liqueur (see note)
75 gm (⁄¡ cup) caster sugar
MACADAMIA SPONGE
250 gm macadamia nuts
250 gm icing sugar
50 gm (⁄¢ cup) rice flour
7 eggs
270 gm eggwhite (from
about 8 eggs)
50 gm caster sugar
HONEYCOMB
210 gm caster sugar
30 gm honey
75 gm liquid glucose
2 tsp bicarbonate of soda,
sifted