Retro Christmas Trifle

What you’ll need

80g unsalted butter, melted

100g Sunshine Sugar Caster Sugar

2 eggs

2 teaspoon vanilla bean paste

50g The Healthy Baker Plain Flour

50g almond meal

¾ teaspoon baking powder

For the trifle

2 packets strawberry jelly crystals

1 punnet raspberries

1 punnet blueberries

1 punnet blackberries

2 punnets strawberries

400g lemon curd

600mL ouring cream, whipped

40-45 Mini Vanilla Madeleines

1 jar Beerenberg Merry Berry Jam

to decorate fresh cherries

to decorate edible gold dust (optional)

Prepare your jelly mixture and pour into your trifle dish with fruits. Set in the fridge overnight.

To make the madeleines, whisk the eggs, sugar and vanilla until the mixture is light and foamy.

Whisk the flour, almond meal and baking powder in a separate bowl to remove any lumps. Gently fold the flour and almond meal mixture into the whisked eggs until everything is just combined.

Add the melted butter and gently mix. Transfer the batter to a container with a lid and place in the fridge for at least three hours.

When you are ready to bake the madeleines, preheat the oven to 220oC and prepare your madeleine trays by greasing them with butter and adding a light dusting of flour.

Divide the batter between the prepared madeleine trays by filling each cavity until it is about 3⁄4 full. Do not overfill each cavity, mini madeleines only need 1 tsp of batter.

Reduce the oven temperature to 170oC and bake until the edges of the madeleines are lightly golden, and they have risen. Mini madeleines will take 7-8 minutes in a metal tin and 8-9 minutes in silicone moulds.

Remove madeleines immediately from their trays and place on a wire rack to cool completely. Allow the madeleines to cool shell side up.

Assemble your trifle by layering your lemon curd, whipped cream, Merry Berry Jam, berries, and madeleines on top of the jelly set in your trifle dish.

Serve immediately once assembled for best results!