Mmmm health food!
Haha but anyway, I put these super easy, beautiful trifles together for the Christmas/holiday season. I mean I wouldn’t do this sort of thing outside of celebration times but for a fun dessert, they look so whimsical and cute and well, just a little OTT. As with the lemon cake I posted the other day, I used some beautiful edible flowers to jazz them up a bit.
I’ll be honest though and say that, despite having a sweet tooth, fairy floss is way too teeth achingly sweet for me to have a huge amount of it. I went crazy with it for the decorative effect though as it’s really cheap and you can buy it from lolly shops and such.
This is a fairly rustic recipe in that I haven’t added actual amounts or anything but you know, it’s trifle, you can pile in whatever you like really (although I wouldn’t recommend Rachel’s trifle, hah).
Recipe for fairy floss ice cream trifles with macerated strawberries, lemon curd & meringue:
Fresh strawberries, diced
Vanilla sugar or white caster sugar + vanilla bean paste
Good vanilla bean ice-cream
Vanilla flavoured meringues, crumbled
Good store bought lemon curd
Cake toppers, glitter, small lollies
Find some pretty dessert dishes or glasses and set aside.
Add the chopped strawberries to a glass bowl and sprinkle over sugar and Cointreau to taste (I use a heaped tablespoon of sugar + 1/4 teaspoon vanilla bean paste + 1 teaspoon of Cointreau per 250g punnet of strawberries). Allow to sit for 25-30 minutes or so, stirring occasionally until you see syrupy juice at the base of the bowl.
Spoon some ice cream into the base of each dish, then spoon over a few strawberries with the juice, some crumbled meringues, layer over some lemon curd, more ice cream and strawberries then pile on a generous amount of fairy floss. Add edible flowers and/or lollies to the fairy floss.