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Ginger, caramel and meringue trifles with whisky sugar crumble

45 minutes

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Name: Ginger, caramel and meringue trifles with whisky sugar crumble
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: For the whisky sugar crumble: ,Muscovado sugar 150 g,water ½cup,whisky ½cup,ground allspice 1t,For the meringue: ,sugar 200g,water 5T,free-range egg whites 3,cream of tartar ½ t,cream 1cup,caster sugar 3T,vanilla pod, seeded ½,Woolworths home-style ginger biscuits 1 x 200 g packet,Caramel Treat 1cup

By Hannah Lewry

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes, plus overnight freezing time

Ingredients

1 x 280 g Woolworths Madeira loaf
1 x 350 g packet g Woolworths frozen summer fruits
1 litre Woolworths granadilla sorbet

Method

Line a loaf tin similar in size to the Madeira loaf with clingwrap.

Add a layer of frozen fruit to the bottom, then top with a generous layer of granadilla sorbet.

Slice the Madeira loaf and remove the crusts. Arrange slices on top of the sorbet, finishing with a final layer of sorbet.

Freeze overnight. Remove from the tin and slice to serve.

Cook's note: All you need to make this super cool dessert is three ingredients: ready-made Madeira loaf and granadilla sorbet from Woolies, plus frozen fruit ... okay, and a little patience for the overnight freezing time.

If you have any ingredients left over, use them to make ice-cream sandwiches with just the cake and sorbet.

This is a test recipe

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