Summer Trifle

Are you looking for an easy to make Christmas dessert to impress your guests? No stress and no fuss, this dessert can be whipped up with minimal effort.

I came across this recipe in Gourmet Traveller magazine. It took me 40 minutes from the start to the finish to make it.

I love using creme fraiche in my desserts as it only contains cream and bacterial culture. It doesn’t contain any stabilizers and thickeners, or gelatine. Instead of Galliano I just added more Grand Marnier to the berries. You can’t spoil the berries with too much Grand Marnier :). Also the recipe calls for nectarines but I used apricots instead as they are sweet and ripe right now, so feel free to use your favourite berries or fruit also.

It tastes light, very refreshing, not overly sweet. Here is the original recipe and let me know if you make it and like it. Feel free to share your Christmas dessert pictures in the comments below. Enjoy!

Ingredients

500 gm raspberries (about 2 punnets)

60 ml Cointreau or Grand Marnier (¼ cup)

2 tbsp Galliano

200 ml orange juice

50 gm pure icing sugar

12 Savoiardi biscuits

2 ripe yellow nectarines, sliced into thin wedges

Lemon curd cream

1 egg

1 egg yolk

80 gm caster sugar

60 gm butter

400 gm crème fraîche, whisked to soft peaks

Method

1. For lemon curd cream, whisk egg and yolk, sugar, butter and lemon rind and juice in a small saucepan to combine, then stir continuously over medium heat until mixture thickly coats the back of a spoon (2-3 minutes). Strain into a bowl and quickly chill over an ice bath. Gently fold in crème fraîche and refrigerate until required.

2. Soak raspberries in liqueurs in a small bowl until plump (4-5 minutes). Remove berries with a slotted spoon and set aside. Add orange juice and icing sugar to bowl and whisk to dissolve sugar, then pour mixture over savoiardi biscuits in a dish and soak until all liquid is absorbed (1-2 minutes).

3. Layer Savoiardi, lemon curd cream, nectarine slices and soaked raspberries in serving glasses, finishing with a layer of fruit and serve. Grill the nectarine wedges on the barbecue for added flavour.