Strawberries 'n' cream trifle
Bring some wow-factor to your entertaining menu with this impressive trifle. It's a fuss-free option if you're short on time.
Note: + 10 mins cooling & 2 hours chilling time
- 1 cup (250ml) pink gin or cranberry juice
- 1/3 cup (75g) caster sugar
- 250g strawberries, halved
- 200g raspberries
- 600ml thickened cream
- 2 tbs icing sugar mixture
- 540g Coles Make at Home White Mud Cake, halved horizontally, base only
- 2 x 110g pkts Coles Macarons
Combine the gin or cranberry juice and sugar in a saucepan over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 mins or until the syrup thickens slightly. Set aside for 10 mins to cool.
Place strawberry and raspberries in a large heatproof bowl. Pour syrup over the berry mixture. Cover with plastic wrap and chill for 1 hour.
Use an electric mixer to whisk the cream and icing sugar in a large bowl until soft peaks form.
Place the cake base in a 10-cup (2.5L) glass serving dish. Spoon over one-third of the berry mixture. Spoon half the cream mixture over the berry mixture in the dish. Reserve 1 macaron. Arrange the remaining macarons around the side of the dish. Spoon half the remaining berry mixture over the cream mixture. Continue layering with the remaining cream mixture and berry mixture. Top with the reserved macaron. Place in the fridge for 1 hour to chill before serving.
Use it up: Use the top half of the white mud cake to make truffles. Crumble and mix with frosting, then roll into balls. Chill for 15 mins, then coat with melted choc and allow to set.