Durban - Durban’s third consecutive Masterchef SA winner, Roxi Wardman, shares a lemon and strawberry trifle recipe with The Independent on Saturday. Get cooking – you could be Durban’s next national cooking champ!
Lemon and strawberry trifle
1 loaf bolo preta
250ml lemon curd
Strawberry jelly
100ml rum
250g macerated strawberries
250ml Chantilly cream
Bolo preta
2 ¼ cups flour
1 ¼ cups sugar
225gr butter
Grated lemon zest
1 ½ tsp bicarbonate soda
1 tsp cinnamon
1tsp nutmeg
½ cup red wine
1 cup milk
3 eggs
Cream butter, sugar and lemon zest; add eggs one at a time beating after each
Add dry ingredients alternating with wine and milk
Bake at 160ºC for 30 minutes or until cooked through.
Lemon curd
6tbl butter
1 cup sugar
2 eggs
2 egg yolks
200ml lemon juice
2 tsp lemon zest
Mix all ingredients together
Whisk on medium heat until mixture thickens
Strawberry jelly
100g strawberries puréed and passed through sieve
50g sugar
250ml water
4 gelatine leaves
Combine puréed strawberries with sugar and water on the stove until sugar is dissolved.
Take off heat.
Soften gelatine leaves in water, squeeze out excess and add to strawberry mixture, mix until leaves are dissolved.
Put in fridge until set.
Macerated strawberries
250g strawberries
100g sugar
5ml vanilla extract
Combine all ingredients and let it stand for 30 minutes.
Chantilly cream
250ml cream
50ml sugar
5ml vanilla extract
Whip cream until soft peaks add sugar and vanilla and whip until stiff
To assemble trifle, slice bolo preta and layer at the bottom of the dish, sprinkle with rum.
Put a layer of macerated strawberries, a layer of lemon curd, then a layer of Chantilly cream and lastly some of the strawberry jelly.
Repeat the layers and finish with the cream. Add strawberries for decoration.
Independent on Saturday