Even the master of macarons, the prince of puff pastry, and the king of Croquembouche knows that December 25 is the time for the trifle to shine! If you’re keen to channel your inner Masterchef, try this recipe for Christmas trifle by Adriano Zumbo.
INGREDIENTS
- (510g) 3 x tubs Wicked Sister Rice Pudding
- (450g) 3 x tubs Wicked Sister Crème Caramel
- 1 packet Ginger Kisses
- Optional: Brandy or alcohol of choice
- 510g Wicked Sister High Protein Strawberry Pudding
- 225g Cream
- 1 large mango, diced
- 250g strawberries, hulled and quartered
- 150g Granola clusters
- 50g Shortbread, crumbled
INSTRUCTIONS
- Using a 20cm family-size trifle bowl, scrape 3 of the Wicked Sister Rice Pudding tubs into the bowl and smooth into an even layer.
- In a microwave-safe bowl, heat 3 tubs of Wicked Sister Crème Caramel (with foil lids removed) for 30-45 seconds, or until mostly melted. Stir to combine the mixture and caramel until smooth, then gently pour it over the rice pudding. Place the bowl in the fridge to set for 2-3 hours.
- Cut one side of each Ginger Kiss biscuit to create a flat surface. Arrange the biscuits around the inside walls of the trifle bowl with the cut sides facing inwards. Fill the center with the remaining pieces. Optional: Brush the ginger kisses with Brandy or alcohol of choice.
- In a separate bowl, scrape 510g of Wicked Sister High Protein Strawberry Pudding. Whip 225g of cream until soft peaks form, then gently fold the whipped cream into the strawberry pudding until fully combined. Pour this mixture over the ginger kisses and smooth out evenly. Return the trifle to the fridge for 2 hours to set.
- Peel and dice the mango, and hull and quarter the strawberries. Combine the fruit, setting aside 1/3 for later. Spread the remaining fruit over the strawberry cream layer.
- Mix 150g granola clusters with 50g crumbled shortbread biscuits and sprinkle this mixture evenly over the top.
- Top the Christmas trifle with the remaining fruit. “I like to chill for 1 hour before serving,” says Adriano Zumbo.
