Ingredients

Method

• 2 x 80 g packets strawberry-flavoured jelly powder
• 2 x 275 ml bottles Woolworths Cranberry Cosmo sparkling drink
• 200 g Woolworths white chocolate drops, melted
• 1 x 4-pack Woolworths raspberry tea cakes, cubed
For the roast strawberries:
• 400 g strawberries
• 60 g caster sugar
• 1 lemon, juiced
For the custard:
• 1 cup cream
• 1 cup milk
• 2 T honey
• 5 free-range egg yolks
• 2 t cornflour
• 1 t vanilla extract
For the meringue:
• 2 free-range egg whites
• 100 g caster sugar
For the brandy snaps:
• 120 g butter
• 125 g sugar
• 125 g golden syrup
• 125 g flour
• 1 t salt
• 1 t ground ginger
• 2 t lemon juice

Method

Ingredients

1. Prepare the jelly according to package instructions using the cosmo drink instead of water. Place your trifl e bowl at an angle inside another bowl so it tilts. Pour in the jelly, then chill until set.

2. Spread the chocolate onto a large piece of greaseproof paper into a circle slightly larger than your trifl e bowl. Chill to set.

3. To make the roast strawberries, preheat the oven to 180°C. Place the strawberries on a baking tray lined with greaseproof paper, sprinkle over the sugar and drizzle over the lemon juice. Bake for 20 minutes until just soft and jammy.

4. To make the custard, heat the cream, milk and honey in a saucepan over a gentle heat. Mix the egg yolks, cornfl our and vanilla with 2 T milk. Whisk into the cream mixture until it thickens and coats the back of a wooden spoon. Place a sheet of clingfilm directly onto the surface to prevent a skin from forming.

5. To make the meringue, whisk the egg white until foamy, gradually adding the sugar until thick and glossy.

6. To make the brandy snaps, preheat the oven to 160°C and line a baking tray with greaseproof paper. Place the butter, sugar and syrup in a saucepan over a medium heat. Bring to the boil, stirring continually, until the sugar has dissolved. Set aside to cool.

7. Sift the dry ingredients together, then stir into the butter-and-sugar mixture with the lemon juice. Mix until well combined.

8. Place 1 T mixture onto the lined baking tray, then spread into a thin circle using the back of a spoon. Repeat with the remaining mixture, making sure they are spaced well apart.

9. Bake for 8–10 minutes, or until golden brown. Leave on the tray and allow to cool slightly. Loosen with a spatula, then roll around the handle of a wooden spoon to make a cylinder. Alternatively, gently press onto the base of an upturned coffee mug using a clean tea towel to make a basket shape.

10. To assemble, layer the cake, strawberries and custard on top of the set jelly. Top with the brandy snaps. 11 Spread the meringue onto the chocolate disc and brûlée using a blowtorch. Place the disc upside down on the bowl. Allow your guests to crack the disc at the table

Find more trifle recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess  and Emma Barbieri