Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1 4-serving-size package instant vanilla pudding mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 6 ounce container vanilla yogurt
• 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6 cups strawberries, quartered
• 2 cups blueberries and/or raspberries
• 1 recipe Berry Sauce

Berry Sauce:

• 2 cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3 tablespoons sugar
• 1 tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:
 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. 

 

Source: recipe.com

Fruits Pavlova

Ingredients:

Pavlova:

6 Large Eggs (Whites Only)
300g Caster Sugar
1 tablespoon Cornflour
1 teaspoon Vinegar

Fruit:

100ml  Rum
1 cup Icing Sugar
1 packet Wooden Skewer (Soak in water for 1 hour before use)
1 Pineapple
1 Rockmelon
1 Mango
1 Star Fruit
2 Passionfruit
2 Under-Ripe Bananas
1 Nashi
1 pkg. Strawberry
1 pkg. Blueberry
1 pkg. Raspberry

To serve

300g Double Cream (whipped)

Directions:

Pavlova

Line two baking tray's (at least 2cm deep) with Aluminium Foil then a layer of Baking Paper.
Lightly spray with cooking spray.
Beat egg whites until soft peaks form.
Continue beating and slowly add the sugar until the mixture looks glossy.
Sift in the cornflour and add vinegar.
Fold into mixture softly.
Turn mixture onto one of the prepared Baking trays.
Place tray onto flat plate of BBQ on low heat.
Close hood of BBQ or cover tray with foil.
Leave to cook for 12-15 mins.
After 12-15 mins place the 2nd baking tray over the meringue and invert over - place the 2nd tray back onto flat plate for another 10 mins

Fruit:

Preheat the BBQ char grill plate to medium heat.
Slice Mango and score cheeks
Peel banana and slice length ways into two halves
Peels & core pineapple - cut into slices and wedges
Slice Rockmelon, Starfruit & Nashi cut some into 2cm thickness and some into cubes
Arrange diced fruit onto skewers (previously soaked in water).
Dust all fruit to be char grilled with icing sugar and set aside until sugar melts.
Brush fruit lightly with Rum
Turn heat up and place all fruit onto char grill and cook for 2-3 minutes or until grill marks appear.
Remove and set aside.

To serve:

Once Pavlova is cooked - carefully peel back baking paper and cut into desired shapes - wedges, slabs etc
Arrange onto plates or platter with char grilled boozy fruits, scatter over berries, drizzle with more Rum and dust with icing sugar.

Serve with whipped cream.

Fenton's tips:

Before cooking fruit, clean the char grill by using a large sized paint scraper to scrape away any burnt residue and grit. Finish off by rubbing down the slats with a cut lemon. This will remove grease and savoury flavours. The paint scraper cannot only be used for cleaning but is also a useful and cheap BBQ tool.