This Christmas Trifle recipe by Kirsten Tibballs is a festive dessert that you can whip up quickly.
It’s so yummy you’ll be shocked at how quickly you can whip this up!
Method
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Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for 3 minutes.
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Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.
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Combine the dollop cream (A) with the icing sugar and lemon zest in a bowl.
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Place one third of the cream/lemon mixture into the trifle bowl.
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Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.
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Add a layer of gingernut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.
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Place in the fridge for 2-3 hours to set.
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To finish, spoon the dollop cream (B) on top of the trifle.
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Create chocolate shavings using a vegetable peeler.
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Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.
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Finally, dust some icing sugar over the trifle.
