Red trifle

Red trifle

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.

Ingredients

  • 260ml shots of red espresso® rooibos
  • 600 ml full cream milk
  • 6 egg yolks
  • 40g flour
  • 80g castor sugar
  • 500g raspberries, plus extra to garnish
  • 1 small madeira cake
  • 250 ml cream, whipped to soft peaks
  • 50g flaked almonds, toasted

Instructions

  1. Prepare red espresso® rooibos  as you would coffee  using your coffee appliance:
        
  2. Place the milk and 1 shot of red espresso® rooibos in a pot set over medium heat and scald.
  3. Whisk the egg yolks, flour and sugar together.
  4. 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.
  5. Allow to cool.
  6. Place raspberries and remaining red espresso® rooibos shot in a small pot and simmer for 5 minutes. Allow to cool.
  7. 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.
  8. Top with whipped cream and toasted almonds and serve.

Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens