Sherry Trifle with Macarons and Berries
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5
6 reviews
Excellent
Sherry Trifle with Macarons and Berries
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Macaron Berry Sherry Trifle - a traditional British party dessert, replacing classic trifle sponges or lady fingers with gluten free Parisian macaron shells.
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Ingredients
- 40 macaron shells
- 250 g / 9oz raspberries fresh
- 250 g / 9oz blueberries fresh
- 250 g / 9oz strawberry fresh
- 200 g / 7oz dry sherry
- 3 tablespoon raspberry jam
Elderflower Chantilly Cream:
- 300 g / 11oz whipping cream chilled (at least 30% fat)
- 3 tablespoon elderflower cordial or caster sugar + vanilla essence, or syrup
Instructions
- First, chill a large bowl in the fridge or freezer for the Chantilly cream. In a large glass bowl (if making one large trifle) or individual glass serving dishes, place half of the macaron shells at the bottom. Top with half of the blueberries.
- Liquidise half of the raspberries and strawberries with the sherry in a food processor (or just mash the berries with a fork to keep things easy) and pour the boozy pulp juice over the macarons.
- With the remaining macarons, sandwich them together with the raspberry jam, so that there is the equivalent of one macaron per person. Plop the macarons on the top.
- To make the cream: whisk the chilled cream in the chilled bowl until soft peaks form. Add the elderflower cordial/syrup (or sugar with a few drops of vanilla extract) and continue whisking until firm peaks form.
- Top with the cream by either spooning or piping it out. Refrigerate until ready to serve and decorate with the remaining fresh berries.
Notes
- For the elderflower Chantilly cream, I use Ikea's cordial or Monin's syrup (their elderflower/sureau is particulary good).
- If you prefer trifle with jelly, use the homemade raspberry & rose jelly used in my recipe for raspberry, rose & lychee mini macaron trifles.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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