Trifle, a festive favourite, gets an update this season. Ilse van der Merwe, better known as The Food Fox, to shows us how to ditch the jelly and custard and stick with timeless classics: crumbled cake, fresh fruit, berry coulis and whipped cream.
Quick individual berry trifles (serves 6)
250 ml fresh cream
15 ml brown sugar
5 ml vanilla extract
About 3 cups sponge cake, roughly crumbled
About 3 cups fresh berries, sliced if large
About 1 cup berry coulis (store bought or homemade)
Icing sugar, for dusting
Method
Using an electric beater, whip the cream with the sugar and vanilla until it can hold shape, but not too stiff. Start by arranging a layer of crumbled cake in 6 dessert glasses. Top with some fresh berries, a spoonful of berry coulis and top it off with a generous dollop of whipped cream mixture. Place more berries on top and end off with a dusting of icing sugar. Serve at once or cover with plastic wrap, refrigerate and serve later.
Tip: For an easy homemade berry coulis, place 300g fresh or frozen berries in a small sauce pan. Add 1/2 cup (125 ml) sugar and a squirt of lemon juice, then place over medium heat and bring to a boil, stirring every now and then. Turn heat to low, then cook for 5-10 minutes. Remove from heat and cool. Store in the refrigerator, covered.
This fruity version of a festive classic is exactly what you need to add to your table this season. Watch our video to see how Ilse prepares these mouth-watering individual desserts.
Photos by Daniela Zondagh.
