Trifle Recipe by Shandré Candiotes
Cooking Instructions 1 🎄🎄🎄 Jelly 🎅🎅🎅 2 Add 500ml of juice in a pot. Bring to the boil. 3 Remove from the heat and add the gelatine powder. Whisk to make sure everything is dissolved. 4 Add the rest of the juice and whisk. Pour into your serving glass (mine is 6l big). 5 🎄🎄🎄 Vanilla cake 🎅🎅🎅 6 Preheat oven to 180°C. Grease a cake (mine is 25cm) this with Spray and Cook. 7 Sift the flour, baking powder, baking soda and salt into a bowl. 8 In another bowl add the eggs. Whisk until creamy. 9 Add the white sugar to the eggs and whisk. Add the vanilla essence and whisk. 10 Add the yoghurt to the egg mixture and whisk. 11 Add the flour mixture to the egg mixture and gently mix until combined. 12 Pour into the greased cake tin. Bake for 20 to 25 minutes in a 180°C oven. 13 Remove from cake tin and cool on a cooling rack. 14 Cut the cake into 2cm blocks. 15 🎄🎄🎄 Pastry cream 🎅🎅🎅 16 Sift the cake flour and castor sugar 17 Add the egg yolks in a bowl. Add 125ml (1/4) of the milk and whisk. 18 Add the sifted flour and castor sugar and whisk until smooth. 19 Add the rest of the milk in a pot. Bring to a boil on low heat. 20 While your milk is heating, prepare your ice bath. Add ice to a big bowl. Add a small bowl on the ice. 21 As soon as the milk starts boiling. Pour 1/3 of it into the egg mixture. Whisk and pour back into the pot. 22 Heat on low heat while continously whisking. The bubbles should disappear and it should start thicking then you know it is ready. Add the vanilla essence and mix. 23 Pour through a sieve in the clean bowl in the ice bath. 24 Take cling wrap and place it against the pastry cream and place in the fridge until you use it. 25 🎄🎄🎄 Italian meringue 🎅🎅🎅 26 Place the egg whites in a stand mixer. The egg whites need to be room temperature. 27 Whip until soft peak and and the cream of tartar. Whip for until firm. 28 Add the white sugar and water in a pot. Bring to a boil. Boil until it reaches 115°C. 29 Mix the egg mixture on slow speed while slowly pouring in the hot sugar mixture. 30 Increase the speed to full speed as soon as all the sugar mixture is added. Keep whisking until the mixturw cools down to room temperature. Keep at room temperature until assembly. 31 🎄🎄🎄 Chantilly cream 🎅🎅🎅 32 Pour the fresh into a bowl. Whip until thick. 33 Add the icing sugar and vanilla essence and mix. 34 Wrap and place into the fridge until you use it. 35 🎄🎄🎄 Assemble 🎅🎅🎅 36 Jelly should have set overnight. 37 Second layer is chantilly cream. 38 Cut the kiwi into blocks. Add the kiwi and blueberries to make the third layer. 39 Fourth layer is vanilla cake. 40 Fifth layer is pastry cream. 41 Last layer is Italian meringue. 42 Take a blowtorch and brûlée the Italian meringue. 1 🎄🎄🎄 Jelly 🎅🎅🎅 1 🎄🎄🎄 Jelly 🎅🎅🎅 2 Add 500ml of juice in a pot. Bring to the boil. 2 Add 500ml of juice in a pot. Bring to the boil. 3 Remove from the heat and add the gelatine powder. Whisk to make sure everything is dissolved. 3 Remove from the heat and add the gelatine powder. Whisk to make sure everything is dissolved. 4 Add the rest of the juice and whisk. Pour into your serving glass (mine is 6l big). 4 Add the rest of the juice and whisk. Pour into your serving glass (mine is 6l big). 5 🎄🎄🎄 Vanilla cake 🎅🎅🎅 5 🎄🎄🎄 Vanilla cake 🎅🎅🎅 6 Preheat oven to 180°C. Grease a cake (mine is 25cm) this with Spray and Cook. 6 Preheat oven to 180°C. Grease a cake (mine is 25cm) this with Spray and Cook. 7 Sift the flour, baking powder, baking soda and salt into a bowl. 7 Sift the flour, baking powder, baking soda and salt into a bowl. 8 In another bowl add the eggs. Whisk until creamy. 8 In another bowl add the eggs. Whisk until creamy. 9 Add the white sugar to the eggs and whisk. Add the vanilla essence and whisk. 9 Add the white sugar to the eggs and whisk. Add the vanilla essence and whisk. 10 Add the yoghurt to the egg mixture and whisk. 10 Add the yoghurt to the egg mixture and whisk. 11 Add the flour mixture to the egg mixture and gently mix until combined. 11 Add the flour mixture to the egg mixture and gently mix until combined. 12 Pour into the greased cake tin. Bake for 20 to 25 minutes in a 180°C oven. 12 Pour into the greased cake tin. Bake for 20 to 25 minutes in a 180°C oven. 13 Remove from cake tin and cool on a cooling rack. 13 Remove from cake tin and cool on a cooling rack. 14 Cut the cake into 2cm blocks. 14 Cut the cake into 2cm blocks. 15 🎄🎄🎄 Pastry cream 🎅🎅🎅 15 🎄🎄🎄 Pastry cream 🎅🎅🎅 16 Sift the cake flour and castor sugar 16 Sift the cake flour and castor sugar 17 Add the egg yolks in a bowl. Add 125ml (1/4) of the milk and whisk. 17 Add the egg yolks in a bowl. Add 125ml (1/4) of the milk and whisk. 18 Add the sifted flour and castor sugar and whisk until smooth. 18 Add the sifted flour and castor sugar and whisk until smooth. 19 Add the rest of the milk in a pot. Bring to a boil on low heat. 19 Add the rest of the milk in a pot. Bring to a boil on low heat. 20 While your milk is heating, prepare your ice bath. Add ice to a big bowl. Add a small bowl on the ice. 20 While your milk is heating, prepare your ice bath. Add ice to a big bowl. Add a small bowl on the ice. 21 As soon as the milk starts boiling. Pour 1/3 of it into the egg mixture. Whisk and pour back into the pot. 21 As soon as the milk starts boiling. Pour 1/3 of it into the egg mixture. Whisk and pour back into the pot. 22 Heat on low heat while continously whisking. The bubbles should disappear and it should start thicking then you know it is ready. Add the vanilla essence and mix. 22 Heat on low heat while continously whisking. The bubbles should disappear and it should start thicking then you know it is ready. Add the vanilla essence and mix. 23 Pour through a sieve in the clean bowl in the ice bath. 23 Pour through a sieve in the clean bowl in the ice bath. 24 Take cling wrap and place it against the pastry cream and place in the fridge until you use it. 24 Take cling wrap and place it against the pastry cream and place in the fridge until you use it. 25 🎄🎄🎄 Italian meringue 🎅🎅🎅 25 🎄🎄🎄 Italian meringue 🎅🎅🎅 26 Place the egg whites in a stand mixer. The egg whites need to be room temperature. 26 Place the egg whites in a stand mixer. The egg whites need to be room temperature. 27 Whip until soft peak and and the cream of tartar. Whip for until firm. 27 Whip until soft peak and and the cream of tartar. Whip for until firm. 28 Add the white sugar and water in a pot. Bring to a boil. Boil until it reaches 115°C. 28 Add the white sugar and water in a pot. Bring to a boil. Boil until it reaches 115°C. 29 Mix the egg mixture on slow speed while slowly pouring in the hot sugar mixture. 29 Mix the egg mixture on slow speed while slowly pouring in the hot sugar mixture. 30 Increase the speed to full speed as soon as all the sugar mixture is added. Keep whisking until the mixturw cools down to room temperature. Keep at room temperature until assembly. 30 Increase the speed to full speed as soon as all the sugar mixture is added. Keep whisking until the mixturw cools down to room temperature. Keep at room temperature until assembly. 31 🎄🎄🎄 Chantilly cream 🎅🎅🎅 31 🎄🎄🎄 Chantilly cream 🎅🎅🎅 32 Pour the fresh into a bowl. Whip until thick. 32 Pour the fresh into a bowl. Whip until thick. 33 Add the icing sugar and vanilla essence and mix. 33 Add the icing sugar and vanilla essence and mix. 34 Wrap and place into the fridge until you use it. 34 Wrap and place into the fridge until you use it. 35 🎄🎄🎄 Assemble 🎅🎅🎅 35 🎄🎄🎄 Assemble 🎅🎅🎅 36 Jelly should have set overnight. 36 Jelly should have set overnight. 37 Second layer is chantilly cream. 37 Second layer is chantilly cream. 38 Cut the kiwi into blocks. Add the kiwi and blueberries to make the third layer. 38 Cut the kiwi into blocks. Add the kiwi and blueberries to make the third layer. 39 Fourth layer is vanilla cake. 39 Fourth layer is vanilla cake. 40 Fifth layer is pastry cream. 40 Fifth layer is pastry cream. 41 Last layer is Italian meringue. 41 Last layer is Italian meringue. 42 Take a blowtorch and brûlée the Italian meringue. 42 Take a blowtorch and brûlée the Italian meringue. 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