Summer Trifle

Serves 10 – 12

INGREDIENTS

Sugared Pistachios

150g water

200g caster sugar

200g pistachio nuts

1/4 cup raspberry or orange liqueur

600ml cranberry juice

400ml apple juice

1 tbsp powdered gelatin

2 tbsp caster sugar

300g frozen raspberries

24 savoiardi biscuits

1 punnet strawberries, cut into small pieces

6 figs, each cut into 6-8 pieces

2 punnets raspberries

1kg Coco Tribe Vanilla Yoghurt

2 passionfruit

1 tub Coco Tribe Vanilla, Chocolate or Salted Macadamia Ice Cream

METHOD

For the crystallised pistachios, place the water and sugar in a small saucepan stirring gently to dissolve the sugar. Place over a high heat to bring to the boil until the temperature of the sugar reaches 135c. 

You can tell this visually when the sugar begins to colour around the edge of the pan. Add the pistachios and stir with a spoon continually until the sugar has completely crystallised ands coated the nuts. Quickly pour the nuts onto a lined baking tray and break apart while warm. Once cool, store in a dry container for a few months.

To begin the trifle, mix 200ml of the cranberry juice and apple juice with the liqueur and reserve for later. 

Mix the gelatin with 100ml of the remaining juice in a small bowl until dissolved. 

Place the sugar and remaining 300ml cranberry juice and 200ml apple juice into a small pot and bring to the boil. Eemove from heat and stir in the gelatin mixture and allow to cool for 15 minutes. 

Pour this into a large glass trifle dish and top with the frozen raspberries. Refrigerate overnight or at least 2-3 hours.

To assemble, quickly dip half of the savioardi biscuits into the reserved juice, one at a time and place over the jelly in one layer top with half the fruits & yoghurt. Repeat the layers one more time leaving a few raspberries to decorate when finished. Refrigerate until ready to serve. For serving scoop the ice cream over the trifle and scatter with sugared pistachio, passionfruit and reserved raspberries.

Recipe created by Tom Walton.