Strawberry and Macaroon Trifle

    55 minutes

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

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    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.

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