Best dessert and baking recipes from TASTE Magazine

Picnic recipes

Vegan jam and coconut sponge pudding

Frozen yoghurt

Bon Maman strawberry preserve sweet rolls

25 minutes

Afternoon tea

Mulled pear and pistachio pavlova

Christmas dessert

Scone trifle cups

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 x 350 g pack Woolworths frozen berries
1 lemon, juiced
6 T caster sugar
6 scones 
3 T sherry 
1 x 500 ml tub Woolworths vanilla bean custard
1 cup cream, whipped 
strawberries, to garnish
blackberries, to garnish
mint, to garnish

Method

1. Place the frozen berries, lemon juice and sugar in a small saucepan and cook over a low heat for about 5 minutes to lightly stew the berries. Strain and set aside the berries, reserving the juice.

2. Bring the juice to the boil for a minute or two to reduce by about half. Pour over the fruit and allow to cool.

3. Roughly break up each scone and divide between 6 individual dessert glasses, then pour over the sherry. Spoon over the cooled fruit mixture followed by a layer of custard. Top with a dollop of whipped cream. Garnish with fresh strawberries or blackberries and mint.

Find more trifle recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

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Scone trifle cups

Ingredients

Method