Strawberries and Cream Trifle

Strawberries and Cream Trifle

Ingredients:

1 cup (250ml) pink gin or cranberry juice

1/3 cup (75grams) caster sugar

250 grams strawberries 🍓, halved

200 grams raspberries

600ml  thickened cream

2 tbs icing sugar mixture

540 grams Coles Make at Home White Mud Cake, halved horizontally, base only

2 x 110 grams pkts Coles Macarons

Direction:

1. Combine gin or cranberry juice and sugar in a saucepan over low heat. Cook, stirring for 2 mins or until suagr 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.

2. Place strawberry and raspberries in a large heatproof bowl. Pour syrup over the berry mixture. Cover with plastic wrap and chill for 1 hour.

3. Use an electric mixer to whisk the cream and icing sugar in a large bowl until soft peak form.

4. Place the cake base in a 20 cup (2.5L) glass serving dish. Spoon over one-third of the berry mixture. Spoon half of the cream mixture over the berry mixture in the dish. Reserve 1 macaron. Arrange remaining macarons around side of dish. Spoon half the remaining berry mixture over cream mixture. Continue layering with remaining cream mixture and berry mixture. Top with reserved macaron. Place in the fridge for 1 hour to chill before serving.

Serves 12

Recipe from Coles Free Magazine November 2019 issue