Spring Macadamia, White Chocolate and Apple Trifle

Everybody loves a good trifle – it’s like a 3 in one dessert! Combining a range of flavors and textures that go hand-in-hand.

And what could be a better way than to serve them individually in stemless wine glasses, so everyone can have there own little glass of perfection. Stemless wine glasses create an impressive and contemporary way of serving desserts or even savory, making the food look elegant and like its just come out of a restaurant kitchen! So next time your serving up food for friends and family, dazzle them with your effortless presentation skills!

Stemless Wine Glasses

Well, today I am proud to present a Daisy and the Fox original recipe/compilation (that went into my foodtech folio). The recipe has a lot of different components, but as some layers need to set in the fridge, you can make it over a few days to save stress on the day of serving! Let the fun begin!


fills 6 stemless wine glasses


Macadamia Biscuit:

  • 1 1/2 (225g) cups plain flour
  • 1/2 teaspoon bi-carb soda
  • 1/4 cup (55g) caster sugar
  • 1/3 cup (75g) firmly packed brown sugar
  • 125g, butter melted
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 180g white eating chocolate, chopped coarsely
  • 3/4 cup (105g) roasted macadamias, smashed coarsely

White Chocolate Mousse:

  • 2 gelatin leaves
  • 100ml milk
  • 200g white chocolate
  • 300 ml thickened cream

Apply Jelly:

  • 700ml apple juice
  • 5 gelatin leaves

to garnish:

  • Persian Fairy Floss (can be bought from specialty supermarkets)
  • small bunch of fresh mint

Candied Rose Petals:

  • 2 egg whites
  • 1/2 cup caster sugar
  • 1 red rose


Macadamia Biscuits:

  1. Preheat oven to 200C/180C fan-forced. Grease two oven trays: line with baking paper
  2. Crush the macadamia nuts roughly (i find placing the nuts in a bowl then crushing them with the end of a rolling pin works well, or a mortar and pestle if you have one)
  3. Sift flour, bi-carb soda and sugars to large bowl. stir in butter, extract and egg, then chocolate and nuts
  4. Drop round tablespoons of mixture, 5cm apart on trays (you don’t have to be to particular because they will be crumbled up)
  5. Bake cookies for around 10 minutes. Cool on trays (I can almost guarantee you will have left overs – but hey! wouldn’t make a fab crumble on top of ice-cream with berries, or crumbled on top of your next batch of pancakes with maple syrup, or even just eaten on their own – who’s complaining?)

White Chocolate Mousse:

  1. soften gelatin leaves in cold water for 5 minutes
  2. warm milk in a saucepan over medium heat
  3. squeeze excess water from the gelatin and add gelatin to milk, stirring to dissolve
  4. place white chocolate in a bowl and pour over gelatin milk mixture and stir until melted
  5. Beat thickened cream until soft peaks, then fold the cream into the white chocolate mixture
  6. If the Macadamia Biscuits are cooled completely you can begin to assemble the dessert! woo! – Crumble the biscuits evenly into the 6 stemless wine glasses and gently place the White Chocolate Mousse mixture on top and smooth the surface – place in the fridge to give it a nice sleep so it can set, for around 4 hours or overnight
Apply Jelly: (which is dead easy)
  1. place gelatin leaves in a bowl, and fill with enough water to cover the gelatin leaves and leave for 5 minutes to soften
  2. whilst the gelatin is softening, pour 300ml of the apple juice into a saucepan and gently heat until just below boiling point
  3. add the gelatin to the saucepan and stir until dissolved, then add the remaining apple juice 
  4. pour the apple jelly mixture into the plastic measuring jug and place in the freezer for 25 minutes or until it has cooled down (see – so easy you could even do it in your sleep)
  5. When the Apply Jelly has cooled down, (it can still be a little warm, just not to warm to avoid melting the White Chocolate Mousse), gently pour the mixture on top of the White Chocolate Mousse and put the baby to sleep again in the fridge to set, for around 4 hours or overnight

Candied Rose Petals:

  1. pull away gently the petals from the roses, discard the damaged petals, and place on the flat plate the petals that will be used
  2. paint (or dip) the petals gently with the egg white
  3. sprinkle the caster sugar on all parts of the petal
  4. place the candied rose petals on a plate and leave to set (if they are sealed in an airtight container the petals may become soggy – I for one have done this a few times)

Plating up the final product! (Allllllmost at the eating part)

  1. place a generous clump of Persian Fairy Floss in each stemless wineglass and then gently place a Candied Rose Petal on top and small mint leaves to add colour and a fresh flavor and hey presto!! Your done!!ENJOY!

I hope your taste buds love the range of flavors and textures this tasty desert brings!

Don’t forget to follow ‘Daisy and the Fox’ on instagram for updates of new blog posts! Have a great weekend, thanks for stopping by! 🙂


21 thoughts on “Spring Macadamia, White Chocolate and Apple Trifle

    • thank-you!! 🙂 i find adding edible flowers really are a great garnish for some dishes
      have a great weekend! 🙂

    • thank-you!! 🙂 i’m so glad it worked out! unlike every other recipe i try and make up.. haha 🙂
      they really are – and if they aren’t going to be crumbled they go a treat with white chocolate chips in them 🙂
      have a great weekend!

  1. This looks so beautiful!
    A delicious balance of flavours and textures with the garnish of Persian fairy floss and crystallised rose petals!

    Thank you for sharing – this looks well worth a try!

  2. Amazing little recipe. So many unique flavors and textures going on in this dish. I have not heard of Persian Fairy floss so I will have to keep my eye open for that. what does it taste like? Take care, BAM

    • thankyou! 🙂
      persian fairy floss has a silky, melt in your mouth texture, with a sweet (but not as sweet as normal fairy floss) and pleasant nutty like flavour
      It also comes in 5 awesome flavours: rose, pistachio and saffron, but also available are the traditional, but still delectable flavours, vanilla and chocolate.
      have a good week!
      Daisy and the Fox

      • Thanks so much for this clarification and I will have to keep my eye open for this product. Rose and Saffron floss sounds just stunning. Have a super week and happy cooking. Take care, BAM

    • thankyou!! 🙂 i agree – white chocolate and macadamias are a match made in heaven! thanks again! – the candied rose petals are so simple as well a looked great decorated on top of cupcakes too 🙂
      have a great week!
      Daisy and the Fox

  3. I love this! How elegantly delicious!

    I have stemless glasses. And to be honest they have been sitting in my cabinet because I wasn’t thinking dessert. Now I have something fabulous to do with them!

  4. I’ve never heard of Persian Fairy Floss! I take it it’s a form of spun sugar? When I saw the photos I was immediately curious about what that was. It adds just visual interest to the dessert, and I’m guessing it tastes good too!

    • yeah – spun sugar – it has an interesting taste – almost nutty – i’m quite the fan of it – great for dessert garnishes!
      thanks for stopping by! 🙂

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