Food Recipes | 4 August 2018

Summer Fruit Trifle Recipe

By: Tasso

Rose wine jelly:

  • 500g mixed berries
  • 1 ½ bottles rose wine
  • 750g caster sugar
  • 10 gelatine leaves
  1. Soak gelatine in cold water. Arrange berries in martini glasses
  2. In a saucepan combine rose wine and sugar and bring to boil, stirring to dissolve sugar.
  3. Remove from heat and add gelatine leaves. Stir until dissolved.
  4. Pour into martini glasses filling halfway. Leave room for 3 more layers! Set in fridge.


  • Fruit Liqueur
  • Tiramisu Biscuits
  1. Soak biscuits in fruit liqueur and mix so biscuits crumble
  2. Arrange a thin layer on top of the set jelly.

Vanilla Custard:

  • 600ml milk
  • ½ cup caster sugar
  • 1 vanilla bean split, seeds scraped
  • 4 eggs yolks
  • ½ cup corn flower
  1. Bring milk, half of sugar and vanilla to simmer in a saucepan.  Make sure you don’t boil.
  2. In a large bowl whisk remaining sugar and egg yolks together.
  3. Add cornflour to sugar and eggs and whisk until form a paste
  4. Whisk ½ cup of hot milk mixture into egg mix until combined
  5. Slowly add the remaining milk whisking until smooth and combined.
  6. Return mixture to saucepan and heat whisking until reaches correct thickness and begins to boil.
  7. Remove from heat and refrigerate until cool.
  8. Spoon custard on to biscuit layer- leave room for cream on top.


Chantilly Cream:

  • 600ml thickened cream
  • 2tsp vanilla extract
  • 2 vanilla bean split, seeds scraped
  • 2tbs caster sugar
  1. Whisk in kitchen aid until soft peaks form.
  2. Put on top of custard to order.
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