Top Billing Thursday 8:30pm Sunday 1:00pm
Missibaba Bag Competition
Missibaba Bag Competition
you are here: Recipes | Chocolate macaroon trifle with toasted marshmallow topping & custard

Chocolate macaroon trifle with toasted marshmallow topping & custard

 Macaroon trifle

Recipes by: Katelyn Williams


Chocolate macaroon trifle with toasted marshmallow topping & homemade custard

With its lashings of whipped cream, jewelled jelly, sponge and rich custard, the humble trifle is always a hit during festive season feasts. The perfect canvas for oodles of creativity, give this classic your own twist and compose a new and modern family favourite – it’s but a mere trifle!

(serves 4)

1t powdered gelatine
20ml milk
300ml cream
40ml castor sugar
1 vanilla bean, split
4-6 chocolate muffins, halved
1 cup chocolate custard*
4-6 chocolate macaroons
1 egg white
3T castor sugar

Sprinkle gelatine over the milk and allow to sponge. Heat the cream, sugar and vanilla and bring to the boil. Add the gelatine and stir to dissolve. Strain and pour into the trifle mould. Refrigerate until set. Arrange the chocolate muffin pieces on top of the panna cotta and top with the chocolate custard. Arrange the chocolate macaroons over the custard. Whip the egg white until stiff and beat in the sugar until dissolved. Pile the meringue on top of the macaroons and brûlée with a blowtorch until caramelised.

TIP To make the chocolate custard, stir 100g dark chocolate into the custard recipe below.


Make smooth custard

For a velvety-smooth custard to pour over Christmas pudding or to create a decadent trifle.

Step 1

Scald 2 cups milk until just below boiling point. Whisk 4 eggs well and add 3T castor sugar, 1T corn flour and 1t vanilla extract. Pour the milk into the egg mixture carefully and whisk to combine.

Step 2

Return the mixture to the pot and stir over a low heat until the custard is thickened – to test if it's ready, run your finger along the back of the spoon it should leave a clean trail.

TIP Cover the surface of the custard with cling wrap to prevent a skin forming before serving.


More recipes from Katelyn Williams:

Caramel honeycomb Swiss roll

Basic biscuit recipe

Basic meringue recipe

Print Friendly Print Friendly

Subscribe to our RSS Feeds Top Billing's RSS Feeds
Top Billing on TwitterTop Billing on Facebook
Wedding Inspiration
Have you been watching Presenter Search On 3
Yes! Loving it
No. I didn't know it was on
Not yet but will start!
Vote now  View Poll Results
Broadcasting for Total Citizen Empowerment
About the SABC Contact Us Jobs
Advertise Disclaimer Site Map

SABC © 2011
Privacy Policy | Terms of Use
© Copyright 2010 Top Billing | Site created by  Fusia Web Services