Ingredients

Method

• 3x80 g strawberry-flavoured jelly,
• 2 cups verjuice or water
• 12 ripe nectarines or peaches
• 4 T honey
• 1 T rose essence, optional)
• 1 cup cream
• 2 cups Woolworths double-cream plain yoghurt
• 120 g caster sugar
• 150 g cornflakes
• 1 Woolworths pavlova
• 350 g raspberries

Method

Ingredients

1 Prepare the jelly according to package instructions. Pour into a trifle bowl and chill until set.

2 Pour the verjuice or water into a pan. Make a small cross incision in the base of the nectarines or peaches using a sharp knife.

3 Add the honey and fruit to the verjuice. Place a sheet of greaseproof paper directly on top of the fruit and simmer for 20 minutes. Add the rose essence if using, then remove the fruit.

4 Return the syrup to the heat and simmer for 30 minutes. Cool, then chill. Whip the cream and fold into the yoghurt.

5 Place the sugar in a pan and melt over a gentle heat, swirling a few times until golden.

6 Quickly stir in the cornflakes and spoon onto a sheet of greaseproof paper. Allow to set and cool. These can be made the day before, but make sure they are covered tightly and do not store them in the fridge.

7 To assemble, place the fruit onto the jelly with some syrup. Add half the cream, then break over big pieces of meringue so you can still see their shape. Add more cream, the raspberries and break over the cornflakes.

Cook’s note: Make the jelly, poached nectarines and cornflakes the day before, but make they are stored well covered. To make the trifle on the cover of the November/December 2022 issue, add 200 g raspberries to the jelly and set. Top with the poached nectarines and cream. Beat 4 free-range egg whites until frothy, then add 200 g caster sugar. Beat until stiff, then spoon 3 T-sized dollops onto a lined baking tray. Bake at 140°C for 1½ hours. Cool, then pile onto the trifle. Brush the stems of 100 g cherries with Woolworths’ edible gold shimmer and use to decorate the trifle.

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana