- 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
To make the strawberry jelly, place the gelatine powder and ½ cup (125mL) cranberry juice in a bowl and stir to combine.
Set aside for 5 minutes or until the gelatine is absorbed.
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.
Remove from the heat, add the gelatine mix that was set aside and stir to combine. Set aside to cool for 20 minutes.
Arrange the strawberries (500g) in the base of a Salut Trifle Bowl and pour over the jelly mixture.
Refrigerate for 2–3 hours until set.
Whip the cream until it forms soft peaks, then fold the vanilla extract through the cream.
To assemble, arrange a layer of macarons on the jelly.
Then using half the whipped cream layer over the macarons.
Arrange a layer of raspberries on the cream, then top with remaining cream.
Decorate with remaining strawberries, raspberries and a macaron to serve.