Spring Macadamia, White Chocolate and Apple Trifle


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!


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