strawberries Archives

Berry recipes

Abi’s tilted trifle

30 minutes

Asian recipes

Prawn crystal rolls

Berry recipes

Flummery pudding

Chocolate recipes

Tofu chocolate pudding

Afternoon tea

Strawberry tiramisu with Marsala

Brunch recipes

Gluten-free coconut flapjacks

26 minutes

Breakfast recipes

Brussels waffles

2 minutes

Berry recipes

Strawberry curd sandwich cookies

15 minutes

Christmas dessert

Scone trifle cups

Berry recipes

Strawberry-and-custard cake

30 minutes

Berry recipes

Panettone trifle

20 minutes

Panettone trifle

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 x 750 g panettone, sliced or cubed
½ cup Amaretto or brewed coffee
1x 600 g punnet strawberries, hulled
50 g caster sugar
4 T elderflower-flavoured cordial
4 T lemon juice
100 g flaked almonds
1 T icing sugar, sifted
1 x 500 ml carton Woolworths long-life whipping cream, whipped
500 ml Woolworths fresh vanilla-flavoured custard

Method

1. Place the panettone in a trifle bowl, pour over the liqueur or coffee and leave to soak for 10 minutes.

2. Preheat the oven to 180°C. Toss the strawberries, sugar and cordial. Place on a baking tray lined with greaseproof paper, drizzle with lemon juice and roast for 20 minutes. Allow to cool.

3. Place the almonds in a pan over a medium heat and toast until golden. Allow to cool, then toss in the icing sugar.

4. Gently fold the cream into the custard. Spoon the strawberries over the cake, then top with the custard and cream. Scatter over the almonds and serve.

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

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Pork cacciatore

Strawberry daiquiri spritzer

Abi’s tilted trifle

Prawn crystal rolls

Flummery pudding

Tofu chocolate pudding

Strawberry tiramisu with Marsala

Gluten-free coconut flapjacks

Brussels waffles

Strawberry curd sandwich cookies

Scone trifle cups

Strawberry-and-custard cake

Panettone trifle

Panettone trifle

Ingredients

Method