Are you starting to plan your festive spread? We've got you covered with our strawberry and cream trifle, sure to be the star of your Christmas table.
250g rinsed and sliced strawberries
250ml thickened cream
1 tbsp caster sugar
400g panettone or sponge cake
For sparkling jelly
4 gelatine sheets
100ml boiling water
400ml sparkling rose champagne
4 egg whites
1 cup caster sugar
1 tsp white vinegar
1 tsp cornflour
For strawberry compote and vanilla custard
500g frozen strawberries
100g caster sugar
1/4 cup custard powder
1/3 cup caster sugar
2 1/2 cups full cream milk
1 cup thickened cream
1/2 tsp vanilla paste
Place the gelatine sheets in cold water for at least 3 minutes to soften, squeeze out excess water and place in a heatproof jug. Pour over the boiling water, stir until dissolved.
Pour in the sparkling rose champagne, stir and allow to sit until the bubbles reduce.
Pour into a trifle bowl, spoon out any large bubbles and place in the fridge to allow to set for at least 4-5 hours.
Pre heat the oven to 150 degrees fan forced. Prepare a large flat baking tray with grease proof paper.
Add the egg whites a mixing bowl, whisk with a KitchenAid cordless hand mixer until light and fluffy. Gradually add the caster sugar and whisk further until stiff peaks form. Add the white vinegar and cornflour and whisk through.
Using a spatula scoop out the meringue onto the baking tray allowing room for spreading. Place the oven shelf in the middle of the oven and turn it down to 110 degrees. Bake for 45 minutes, turn off the oven and allow to cool down with the oven door slightly ajar until completely cooled.
Combine the frozen strawberries and caster sugar into a medium saucepan on medium heat with a lid slightly ajar. Allow to simmer for 10 minutes until the berries have softened and the liquid thickens. Set aside and allow to cool completely.
To make the vanilla custard; add the custard powder and 1/4 cup milk in a medium saucepan, stir to dissolve any lumps. Add the remaining milk, vanilla paste and cream. Place on medium heat, stir continuously to prevent any lumps. Once the custard thickens remove from the heat and transfer to a heatproof container. Cover with cling film, allow to cool followed by placing in the fridge until serving.
Slice the panettone into rough 3cm cubes.
Whip the cream and 1 tbsp caster sugar with a KitchenAid cordless hand mixer until peaks form.
To serve add a layer of half of the vanilla custard over the set jelly. Followed by a layer of the panettone, spoon over the remanding custard and the whipped cream. Add spoonfuls of the strawberry compote, the meringues and finish off with slices of fresh strawberries. Serve straight away.