Bring some wow-factor to your entertaining menu with this impressive trifle. It's a fuss-free option if you're short on time.
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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.
COOK. STORE. SAVE.
Swap it up: Pink gin can be swapped for cranberry juice for a non-alcoholic take.
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.
Bring some wow-factor to your entertaining menu with this impressive trifle. It's a fuss-free option if you're short on time.
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.