Wow the crowd at your next potluck party! These 4 crowd-pleasing and easy-to-share dishes are guaranteed to get everyone talking (and asking for the recipe) at your next festive gathering. 

Halloumi & melon summer salad  

Serves 6

Bulk up this meal by serving with couscous, bulgur wheat or brown rice.  

Ingredients  

For the balsamic vinaigrette  

¼ cup olive oil
2 Tbsp balsamic vinegar 
2 tsp wholegrain mustard 
1 clove garlic, minced 
2 tsp honey    

For the salad 

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced 
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals 
1 papaya, peeled and sliced into thin wedges 
5–8 radishes, thinly sliced   

Method 

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper. 
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving.

Phyllo chicken pie 

Serves 6 // Cooking time 2 hours 10 minutes 

Ingredients 

Olive oil
750g chicken thighs
1 onion, chopped
1 tsp ground ginger
1 tsp cinnamon
½ tsp turmeric
1 Tbsp flour
2 cups chicken stock
¼ cup chopped golden raisins
2 Tbsp chopped coriander
2 Tbsp chopped parsley
½ cup almonds, toasted and chopped
400g phyllo pastry
½ cup melted butter 

Method 

1. Heat oil in a pan and brown the chicken thighs. Set aside.
2. In a separate pot, heat oil and fry the onion until soft. Add ginger, cinnamon and turmeric, and fry for 2 minutes. Add flour and fry for 1 minute.
3. Add stock, raisins, coriander, parsley and the chicken, along with any oil and pan juices. Bring to a simmer and cook for 1 hour, until the chicken falls off the bone and the liquid has reduced. Remove chicken skins and bones.
4. Preheat oven to 180°C.
5. Place the chicken mixture in a baking dish and scatter with the almonds. Layer 10 phyllo sheets over the top, spreading generous amounts of butter between each sheet. Bake for 40 minutes, until golden.

No-bake stovetop beef lasagne 

Serves 4 // Total time 1 hour 

Ingredients

Glug of olive oil  
1 onion, chopped 
500g beef mince  
Salt and milled pepper 
1 Tbsp crushed garlic  
2 Tbsp tomato paste  
½ tsp chilli flakes  
1 tsp smoked paprika  
1 tsp dried Italian mixed herbs  
8–10 lasagne sheets, par-cooked 
1 jar (400g) tomato passata or 1 can (400g) tomato purée  
1 ½ cups beef stock  
Juice and zest of 1 lemon  
½ cup each grated mozzarella and cheddar  
Fresh basil leaves, for serving    

Method   

1. Heat oil in a large pan over medium heat and fry onion for 5 minutes or until soft.  
2. Add mince, breaking into small chunks. Allow mince to caramelise for 5–10 minutes (don’t stir), then season well.  
3. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes.  
4. Add par-cooked lasagne sheets, tomato passata or purée and stock.  
5. Press the pasta sheets into the liquid to submerge, and bring to a boil.  
6. Reduce heat to a simmer, cover and cook for 20 minutes, stirring gently every 5 minutes. (Make sure the pasta is always covered in sauce and not sitting on top.)  
7. Stir in lemon juice and zest, top with cheese and season.  
8. Cover and cook for another 10 minutes, until cheese is melted and golden.  
9. Serve straight from the pan, garnished with fresh basil. 

 Summer trifle with a twist  

Total time 30 minutes // Serves 10–12

Ingredients  

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.

The post 4 dishes to bring to your next potluck party appeared first on MyKitchen.

’Tis the season to be jolly! ’Tis is also the season to enjoy some of the favourite desserts we only have during the festive season. Make one of these four recipes part of your festive menu.  

Summer trifle   

Serves 10 -12 //  Total time 30 minutes 

Ingredients  

2 80g packets peach jelly
2 350g madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon on to fruit. 
5. Serve topped with extra raspberries and nectarines.

Words and Photographs: Fresh Living Magazine 

Gingerbread Swiss roll with cinnamon cream 

Serves  6 // Cooking time 45 min plus 3 hours cooling time 

Ingredients 

5 large eggs, separated
¼ cup honey
¼ cup dark brown sugar
2 Tbsp finely grated ginger
¾ cup cake flour
¼ cup cocoa
1 tsp baking powder
1 tsp ground ginger
¾ tsp allspice
2 tsp gelatine powder
1 Tbsp cold water
250g plain cream cheese
½ tsp cinnamon
250ml sour cream
½ cup icing sugar  

Method 

1. Preheat oven to 180°C. Line a 20 × 35 cm baking sheet with baking paper.
2. In a large bowl, using an electric mixer, beat the egg yolks for 2 minutes, until pale.
3. Add the honey, brown sugar and grated ginger and beat until combined.
4. In a medium bowl, whisk together the flour, cocoa, baking powder, ground ginger and allspice.
5. Beat the dry ingredients into the egg-yolk mixture until well combined.
6. In a clean bowl, beat the egg whites until soft peaks form and fold into the mixture.
7. Spread the batter on to the prepared baking sheet. Bake for about 10 minutes, until lightly browned and firm to the touch. Meanwhile, in a bowl, sprinkle gelatine over cold water and allow to stand for 5 minutes, until soft. Microwave on high until the gelatin melts, about 5–10 seconds.
8. In a clean bowl, beat the cream cheese, cinnamon and melted gelatin until smooth.
9. In another bowl, whip the sour cream with the icing sugar until combined. Fold the cream-cheese mixture into this mixture.
10. When the cake is done, remove it from the oven and transfer to a cooling rack. Run a sharp knife around the edge of the sheet and invert the cake on to a board. Carefully peel off the baking paper. Cover loosely with a damp kitchen towel. When cooled, spread the filling over the cake. Roll up, wrap in cling wrap and refrigerate for 3 hours.
11. Unwrap the roll and transfer to a plate. Dust with icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Trifle cheesecake 

Serves 6 // Cooking time 1 hour 35 minutes

Ingredients 

For the crust 

400g ginger biscuits, crushed
⅓ cup melted butter, cooled  

For the jelly 

80g sachet red jelly 

For the filling 

4 eggs
1 cup sugar
500g cream cheese
3 Tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour 

To assemble 

½ cup cream, whipped
3 tbsp pomegranate seeds
⅓ cup raspberries
¼ cup cherries
Mini meringues, to decorate  

Method 

For the crust 

1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press into the bottom and up the sides of a springform tin.
3. Blind bake for 10 minutes, then set aside to cool.

For the jelly 

1. Line a cake tin the same size as the one you used for your base.
2. Prepare the jelly according to the packet instructions. Pour into your prepared tin.
3. Refrigerate until set.

For the filling 

1. Beat the eggs and sugar together for 5 minutes, until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, lemon juice and zest and the vanilla. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. Turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.

To assemble 

1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za 

Caramel chocolate Christmas cake 

Serves 10 // Cooking time 4 hours 15 min, plus cooling time

Ingredients 

800g mixed dried fruit
410g jar fruit mincemeat
2 oranges
125ml brandy
250g butter, melted and cooled
200g brown sugar
300g cake flour
150g self-raising flour
160g blanched almonds
2½ tsp mixed spice
4 eggs, lightly whisked
2 Tbsp apricot jam, warmed 

Method 

1. Preheat oven to 150°C. Grease a 22 cm cake tin with melted butter. Line the base and sides with baking paper.
2. Mix dried fruit, fruit mince, 1 tbsp orange zest and ½ cup orange juice in a pot. Cook on medium heat for 10 minutes, stirring often, until the fruit has softened.
3. Set aside for 30 minutes, then stir in the brandy. Add the butter and sugar.
4. Combine the flours, almonds and mixed spice. Stir into the fruit mixture. Mix in the eggs.
5. Spoon the cake batter into the prepared tin and smooth out the surface. Lightly drop the tin on to the counter to settle the batter.
6. Bake for 3 hours 15 minutes, or until a skewer comes out clean. If it begins to brown on top, cover loosely with foil and continue baking.
7. Brush the hot cake with the warm apricot jam.
8. Cover the cake with foil, wrap in a large tea towel and leave to cool overnight.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

The post 4 festive dessert recipes appeared first on MyKitchen.

To make this delicious dessert non-alcoholic, substitute brandy for slightly sweetened coffee, made at a strength of your liking. 

Healthy-ish, almost-boozy tiramisu 

Total time 35 minutes // Serves 6 

Ingredients 

For the syrup  

2 cups (500ml) strong coffee 
10-12 (about 200g) medjool dates, chopped
1 tsp (5ml) vanilla essence 
¼ cup (60ml) brandy liqueur 
⅓ cup (80ml) honey 
2 tubs (250g each) mascarpone
2 cups (450g) plain double cream yoghurt 
2 tsp (10ml) vanilla essence or paste 
2 Tbsp (30ml) honey 
1 packet (200g) boudoir biscuits 
¼ cup (60ml) brandy liqueur 
Cocoa and dark chocolate shavings, for serving 

Method 

1. For the syrup, combine coffee and dates in a pot and bring to a quick simmer on medium-high heat.
2. Simmer for 15 minutes until sauce is reduced by two-thirds. 
3. Remove from heat, cool slightly then blitz until smooth. Stir in vanilla, brandy and honey and set aside. 
4. Whisk together the mascarpone, yoghurt, vanilla and honey. 
5. Dip biscuits in brandy (or coffee), cutting biscuits as needed to fit ramekins or serving glasses. 
6. Spoon a layer of the mascarpone mixture in each glass or ramekin, top with coffee syrup and place a layer of the biscuit on top. Repeat to create 2-3 layers. Refrigerate until serving. 7. To serve, dust with the cocoa powder and top with chocolate shavings. 

Words and photographs: Fresh Living Magazine 

Also read: Go-to holiday desserts with a yummy twist

The post A healthy-ish almost boozy tiramisu  appeared first on MyKitchen.

Dare to do Christmas differently? Serve up a twist on the classic trifle for an unforgettable, festive spread. 

Summer trifle 

Total time 30 minutes // Serves 10-12 

Ingredients 

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 punnets (100g each) raspberries + extra for serving
4 cups (1L) custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
1½ cups (375ml) cream 
½ cup (110g) castor sugar 
½ tsp (3ml) vanilla essence  

Method 

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, castor sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.

Words And Photographs: Fresh Living Magazine 

The post A summer trifle with a twist appeared first on MyKitchen.

‘Tis the season for delicious dishes at dinner parties and we’re especially excited about trifle making its annual appearance. Impress your loved ones with sweet, sensational twists of this traditional English dessert to keep them in a holly, jolly mood all season long. 

 1. Red velvet trifle with cream cheese, icing, meringue and brandy snaps 

Serves 8–10
Total time 2 hours 45 minutes

Ingredients

For the red velvet sponge cake 

2⅔ cups cake flour 
¼ cup cocoa powder 
1 tsp bicarbonate of soda 
½ tsp salt
½ cup unsalted butter, softened 
1⅔ cup light brown sugar 
2 large eggs 
½ cup canola oil 
2 tbsp red food colouring 
2 tsp vanilla essence 
1 tsp white vinegar 
1⅓ cup buttermilk  

For the meringue kisses 

2 egg whites  
½ cup castor sugar 
1 tsp vanilla essence  

For the brandy snaps

1¼ cup melted butter 
1 cup light brown sugar 
1¼ cup maple syrup 
2 tbsp brandy 
1¼ cup bread flour 
½ tsp ground ginger  

For the cream cheese icing 

2 tubs plain cream cheese 
1 cup icing sugar 
1 tsp vanilla essence 
½ cup cream, whipped
2 tbsp berry jam or preserve  

Method

 For the red velvet cake 

1. Preheat oven to 180°C.
2. Line a large, deep rectangular baking dish with baking paper, and grease with non-stick cooking spray.
3. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt.
4. In a separate bowl, cream the butter and sugar for about 3–4 minutes until light and fluffy.
5. Whisk in the eggs, oil, vanilla, vinegar and buttermilk.
6. Combine the wet and dry ingredients using a wooden spoon until smooth. Be careful not to overmix.
7. Fold in the food colouring until the mixture turns the desired shade of red.
8. Pour the batter into the greased baking dish and level using the back of a spoon or spatula. Set aside for 10–15 minutes.
9. Bake for about 30–35 minutes or until an inserted skewer comes out clean.
10. Allow the cake to cool completely before cutting it into squares. Set aside.  

For the meringue kisses 

1. Preheat the oven to 120°C.
2. Use a standing mixer to whisk the egg whites until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time. Repeat with the remaining sugar until the meringue is glossy and thick.
4. Fold in the vanilla essence.
5. Use a pastry brush to paint the inside of a piping bag, fitted with a star nozzle, with the red food colouring.
6. Fill the bag with the meringue mix.
7. Pipe meringue kisses onto a greased and lined baking tray making sure to leave space between each meringue.
8. Bake at 120°C for about 1 hour and 30 minutes. Switch the oven off with the door slightly ajar and allow it to cool completely. 

For the cream cheese icing 

1. Whisk together the cream cheese until smooth and lump-free.
2. Stir through the icing sugar and vanilla essence. Lastly, gently fold in the cream.
3. Fold the berry jam or preserve into the icing to create a marbled effect. 

For the brandy snaps 

1. Preheat oven to 180°C and line a large baking tray with baking paper.
2. Combine the butter, sugar, maple syrup and brandy in a large bowl.
3. Fold in the flour and ginger and mix until smooth.
4. Place teaspoonfuls of cookie batter onto a baking tray, making sure to leave enough space between each cookie as they spread quite a bit when baking.
5. Bake for about 4–5 minutes or until golden brown.
6. Remove from the oven immediately and shape over a greased rolling pin to create different curvy shapes. This must be done while the cookies are still warm.
7. Repeat the process with the remaining cookie batter. 

To assemble

In a large trifle dish, create layers by alternating between red velvet sponge, berries, meringue, icing and brandy snaps.  

Top tip 

Elevate your trifle by topping it with dollops of meringue. Use a blowtorch to lightly toast the meringue and sprinkle it with gold dust. 

 2. Milk tart trifle

Serves 4
Cooking time 1 hour 

Ingredients 

1½ tbsp flour
1 tbsp corn flour
2 eggs, separated
2½ cups milk
½ cup caster sugar
1 tbsp butter
3 cinnamon sticks
¼ tsp salt
¼ cup sugar
3 cardamom pods, roasted and split
1½ cups fruit cake mix
1 sponge cake, sliced
Ground cinnamon, to garnish 

Method

1. Whisk the flour, corn flour and egg yolks together in a large bowl
2. Place the milk, castor sugar, butter, one cinnamon stick and salt in a pot over medium heat and bring to a boil.
3. Remove the cinnamon stick and pour it into the flour-egg-yolk mixture, whisking continuously. Return to the pot and cook over medium heat, whisking until it thickens.
4. Transfer the resulting custard to a clean bowl, lay some cling film directly onto the surface of the custard and leave to cool.
5. Place sugar and one cup of water in a small pot over medium heat. Once the sugar has dissolved, continue to simmer until it is a glossy syrup. Add the cardamom pods and fruit cake mix, and simmer for 5 minutes. Strain, reserving both the syrup and the fruit. Remove the cardamom pods.
6. Dip each slice of sponge cake into the syrup, then arrange a single layer in a large glass dish.
7. Top with a few spoons of fruit, then pour over a thick layer of custard. Repeat until all the cake and fruit has been used. End with a layer of custard.
8. Dust with cinnamon and garnish with 2 cinnamon sticks. Leave to stand for 30 minutes before serving.  

 3. Peach and berry trifle

Serves 6–8
Cooking time 1 hour  

Ingredients

50 g flaked almonds
250 g mini-Swiss rolls, each cut into slices
180 g berry coulis
410 g tin peach slices
2 cups custard
250 g strawberries, hulled and sliced
1 cup cream, whipped
100 g blueberries 

Method

1. Lightly toast the almonds in a dry pan until golden brown.
2. Arrange the Swiss roll slices to line the bottom and sides of a 20cm diameter × 10cm deep glass bowl.
3. Drizzle the Swiss roll with the coulis. Arrange the peach slices in a concentric circle on top of the Swiss roll, then pour the custard over it.
4. Arrange half the strawberries in a circle on top of the custard. Spoon the whipped cream over them, then arrange the rest of the strawberries and blueberries on top. Scatter over the almonds.
5. Chill the trifle for at least 30 minutes before serving.

4. Trifle cheesecake

Serves 6
Cooking time: 1 hour 35 min 

Ingredients

For the crust
400 g ginger biscuits, crushed
⅓ cup melted butter, cooled 

For the jelly

80 g sachet red jelly 

For the filling

4 eggs
1 cup sugar
500 g cream cheese
3 tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour 

To assemble

½ cup cream, whipped
3 tbsp pomegranate seeds
⅓ cup raspberries
¼ cup cherries
Mini meringues, to decorate 

Method 

For the crust

1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press onto the bottom and up the sides of a springform tin.
3. Blind bake for 10 minutes, then set aside to cool.

For the jelly

1. Line a cake tin the same size as the one used for the bas
2. Prepare the jelly according to the packet instructions. Pour into the prepared tin
3. Refrigerate until set.

For the filling

1. Beat the eggs and sugar together for 5 minutes until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, vanilla lemon juice and zest. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. When done, turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.

To assemble

1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

Recipe & styling: Chiara Turilli 

Photography: Gareth van Nelson // HMimages.co.za 

5. Lemon and poppy seed trifle

Serves 14
Cooking time: 2 hours 10 min  

Ingredients 

For the jelly

2 packets of lemon jelly 

For the lemon curd

2 tins of condensed milk
Zest and juice of 2 lemons
1 tsp yellow food colouring
2 tbsp corn flour
1 cup cream, whipped 

For the lemon sponge

500 g box vanilla cake mix
¼ cup poppy seeds
2–3 lemons
½ cup sugar
½ cup water  

For the custard

300 g butter, cubed
2 tins of condensed milk
5 tbsp corn flour
300 ml milk
4 eggs, separated 

To serve

Poppy seeds
White chocolate, grated 

Method

For the jelly

1. Prepare the jelly as per the packet instructions
2. Pour into the trifle dish and place in the fridge to set for at least 2 hours.

For the lemon curd

1. Mix condensed milk, lemon zest and juice, and food colouring in a glass bowl.
2. Place over a pot of simmering water to heat gently. Whisk until slightly thickened.
3. Mix the corn flour into a paste with 2 tbsp water, then pour into the curd mixture and whisk until thickened.
4. Cover the bowl with cling film and set aside to cool to room temperature.

For the lemon sponge

1. Preheat oven to 180°C. Grease 2 tins the size of your trifle dish.
2. Prepare cake batter as per packet instructions. Fold in poppy seeds and zest of 2 lemons.
3. Bake the cakes. Once cooled, slice the cakes into 4 layers.
4. Place ½ cup lemon juice, sugar and water in a pot. Cook on medium heat, whisking until the sugar dissolves.
5. Brush the syrup over the sponge layers.

For the custard 

1. Melt the butter in a pot. Whisk in the condensed milk. Use the empty tins to add 2 tins of boiling water to the pot (be careful, the tins can get hot).
2. In a bowl, mix the corn flour into a paste with some milk. Then whisk in the remaining milk and the egg yolks. Slowly pour into the pot and cook until thickened
3. Whip the egg whites until stiff, then fold them into the mixture. Allow to cool, then place into a piping bag.

To serve

1. Place a layer of sponge on top of the set jelly. Top this with ½ lemon curd.
2. Place the second layer of sponge down and top with ½ custard and a sprinkle of poppy seeds. Finish off with the last 2 layers of sponge cake.
3. Pipe the remaining custard and curd on top and add a sprinkle of white chocolate.

Recipe & styling: Amerae Vercueil 

Photography: Samantha Pinto // HMimages.co.za 

Also read: Easy-to-bake treats for festive cheer 

The post 5 Festive trifle recipes you have to try appeared first on MyKitchen.

This showstopper trifle oozes decadence: it’s got snap, sparkle and even some kisses.

Red velvet trifle with cream cheese, icing, meringue and brandy snaps

Serves 8–10

Total time 2 hours 45 minutes

Ingredients

For the red velvet sponge cake

2⅔ cups cake flour

¼ cup cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

½ cup unsalted butter, softened

1⅔ cup light brown sugar

2 large eggs

½ cup canola oil

2 tbsp red food colouring

2 tsp vanilla essence

1 tsp white vinegar

1 ⅓ cup buttermilk

For the meringue kisses

2 egg whites

½ cup castor sugar

1 tsp vanilla essence

For the brandy snaps

1¼ cup melted butter

1 cup light brown sugar

1¼ cup maple syrup

2 tbsp brandy

1¼ cup bread flour

½ tsp ground ginger

For the cream cheese icing

2 tubs plain cream cheese

1 cup icing sugar

1 tsp vanilla essence

½ cup cream, whipped

2 tbsp berry jam or preserve

Method

For the red velvet cake

1. Preheat oven to 180°C.
2. Line a large, deep rectangular baking dish with baking paper, and grease with non-stick cooking spray.
3. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt.
4. In a separate bowl, cream the butter and sugar for about 3–4 minutes until light and fluffy.
5. Whisk in the eggs, oil, vanilla, vinegar and buttermilk.
6. Combine the wet and dry ingredients using a wooden spoon until smooth. Be careful not to overmix.
7. Fold in the food colouring until the mixture turns the desired shade of red.
8. Pour the batter into the greased baking dish and level using the back of a spoon or spatula. Set aside for 10–15 minutes.
9. Bake for about 30–35 minutes or until an inserted skewer comes out clean.
10. Allow the cake to cool completely before cutting it into squares. Set aside.

For the meringue kisses

1. Preheat the oven to 120°C.
2. Use a standing mixer to whisk the egg whites until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time. Repeat with the remaining sugar until the meringue is glossy and thick.
4. Fold in the vanilla essence.
5. Use a pastry brush to paint the inside of a piping bag, fitted with a star nozzle, with the red food colouring.
6. Fill the bag with the meringue mix.
7. Pipe meringue kisses onto a greased and lined baking tray making sure to leave space between each meringue.
8. Bake at 120°C for about 1 hour and 30 minutes. Switch the oven off with the door slightly ajar and allow it to cool completely.

For the cream cheese icing

1. Whisk together the cream cheese until smooth and lump-free.
2. Stir through the icing sugar and vanilla essence. Lastly, gently fold in the cream.
3. Fold the berry jam or preserve into the icing to create a marbled effect.

For the brandy snaps

1. Preheat oven to 180°C and line a large baking tray with baking paper.
2. Combine the butter, sugar, maple syrup and brandy in a large bowl.
3. Fold in the flour and ginger and mix until smooth.
4. Place teaspoonfuls of cookie batter onto a baking tray, making sure to leave enough space between each cookie as they spread quite a bit when baking.
5. Bake for about 4–5 minutes or until golden brown.
6. Remove from the oven immediately and shape over a greased rolling pin to create different curvy shapes. This must be done while the cookies are still warm.
7. Repeat the process with the remaining cookie batter.

To assemble

In a large trifle dish, create layers by alternating between red velvet sponge, berries, meringue, icing and brandy snaps.

Top tip

Elevate your trifle by topping it with dollops of meringue. Use a blowtorch to lightly toast the meringue and sprinkle it with gold dust.

The post Cook the cover: Red velvet trifle with cream cheese, icing, meringue and brandy snaps appeared first on MyKitchen.