Annabel Langbein's recipes - One Minute Trifle, Layered Berry Parfait - 12 November
One Minute Trifle
1 double white sponge cake
2 cans boysenberries
2 x punnets of strawberries
1 carton custard
600ml cream, whipped to soft peaks
1 flake bar, large size
To serve: fancy glassware (x 2) or 1 glass serving bowl
Cut sponge into squares and place in a serving bowl or small glasses.
Pour over the berries and the juice and spoon over the custard.
Top with sliced berries and then whipped cream.
Garnish with crumbled flake bar.
Layered Berry Parfait
Prep: 10 minutes
Cook: 5 minutes
750g fresh or frozen raspberries or a mix of other berries
1 tsp vanilla essence
½ cup sugar
2 tsp cornflour
2 tbsp water
600 ml chilled cream
2 tbsp icing sugar
6 small - medium meringues, coarsely crushed
¼ cup thread coconut, toasted
2 punnets strawberries, thinly sliced
Place berries, sugar and vanilla essence into a saucepan and
bring to a
Mix cornflour and water and stir into hot berries. Stir over
another minute until sauce has slightly thickened. Allow sauce to cool
before assembling parfaits.
Whip cream to soft peaks. Fold in icing sugar, coconut and
Gently fold in ½ cup of the berry sauce - just enough to
a berry ripple.
Spoon 2 tbsp berry sauce into the bottom of 8 serving glasses.
Divide two thirds of the cream mixture over the top. Divide half
the sliced strawberries and remaining berry sauce on top.
Finish with remaining cream mixture and garnish with remaining strawberries.
Chill until ready to serve.
NB - ideal to make berry sauce in advance and cool down