Strawberry and Macaroon Trifle

Strawberry and Macaroon Trifle


Be the first to make this!

Glasses look beautiful in layers of strawberries, orange flavoured cream and coconut macaroons, perfect for the next special dinner.


Serves: 6 

  • 1 punnet strawberries, hulled and sliced
  • 2 teaspoons caster sugar
  • 3 1/3 cup (875ml) thickened cream
  • 1 teaspoon grated orange zest
  • 1 tablespoon cognac or brandy
  • 6 coconut macaroons, crumbled

Preparation:15min  ›  Extra time:40min marinating  ›  Ready in:55min 

  1. In a bowl combine the strawberry slices with sugar and let stand at room temperature until they release their juices; about 40 minutes.
  2. Meanwhile, whisk the cream to soft peaks. Fold in the orange zest.
  3. Add brandy to the bowl with the strawberries. Pour a few tablespoons of the brandy and juice that's now collected in the bowl over the crumbled macaroons and toss to coat.
  4. To assemble lay out 6 glasses. In each make two layers starting with the macaroons, then cream, then strawberries.
  5. Place in the fridge until ready to serve.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate