Strawberry, Raspberry and Vanilla Macaron Trifle

Ingredients

• 2 ½ tsp gelatine powder
• 3 cups cranberry juice
• ½ cup caster sugar
• 750g strawberries, halved
• 2 cups pouring cream
• 1 tbsp vanilla extract
• 300g vanilla macarons
• 400g raspberries

Method

Step 1
To make the strawberry jelly, place the gelatine powder and ½ cup (125mL) cranberry juice in a bowl and stir to combine.

Step 2
Set aside for 5 minutes or until the gelatine is absorbed.

Step 3
In saucepan place the remaining cranberry juice and sugar over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for a further 1 minute.

Step 4
Remove from the heat, add the gelatine mix that was set aside and stir to combine. Set aside to cool for 20 minutes.

Step 5
Arrange the strawberries (500g) in the base of a Salut Trifle Bowl and pour over the jelly mixture.

Step 6
Refrigerate for 2–3 hours until set.

Step 7
Whip the cream until it forms soft peaks, then fold the vanilla extract through the cream.

Step 8
To assemble, arrange a layer of macarons on the jelly.

Step 9
Then using half the whipped cream layer over the macarons.

Step 10
Arrange a layer of raspberries on the cream, then top with remaining cream.

Step 11
Decorate with remaining strawberries, raspberries and a macaron to serve.