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Annabel Langbein's recipes - One Minute Trifle, Layered Berry Parfait - 12 November


One Minute Trifle

Shopping List

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

Method

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
Serves: 8

Shopping List

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

Method

Place berries, sugar and vanilla essence into a saucepan and bring to a
boil.

Mix cornflour and water and stir into hot berries. Stir over heat for
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 crushed
meringues.

Gently fold in ½ cup of the berry sauce - just enough to make
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 of
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


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