Pairing beautifully with a range of flavours, our award-winningrooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.
To quote Nigella Lawson, ‘Whatever the question, the answer is trifle.
Remove the milk from the stove and add the egg mixture, whisking very well to beat out any lumps. Return to the stove and cook, stirring continuously with a wooden spoon, until thick and glossy.
Allow to cool.
Place raspberries and remaining red espresso® rooibos shot in a small pot and simmer for 5 minutes. Allow to cool.
Slice madeira cake and arrange in the base of a serving dish or individual glasses. Top with raspberry and red espresso® rooibos mixture and red custard. Place in the fridge for half an hour (or longer) to allow the madeira cake to absorb all the Rooibosy goodness.
Top with whipped cream and toasted almonds and serve.
Recipe development and styling by Peta Suzanne Oshry Photography by Kate Cozens
Kirsty, Monique’s sister, joined red espresso® in 2008 after years of graphic design and art direction on glossy magazines. In addition to being an incredible design talent who has had a fundamental impact on our brand’s look and feel, she has also championed our e-Commerce and Customer Service departments alongside Monique. This has made her a very familiar face to our many customers who have come to know and enjoy their time with her over the years! Kirsty also teaches yoga and volunteers part-time at the Ashia Cheetah Sanctuary in Paarl.