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MUSCADEL TRIFLE
Muscadel trifle
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Recipe by: Hetta van Deventer-Terblanche
Serves: 6
Category: A little effort
Prep time: 20 minutes plus soaking time
Ingredients:
1/3 cup Muscadel
2 t honey (optional
12 dried prunes, stoned and roughly chopped
250 g mascarpone
Muscadel jellies (see below)
6 slices ready-made mini caramel-filled Swiss roll
6 pieces rose-water Turkish delight, chopped
6 pieces nougat, chopped
1 x 200 g punnet seasonal berries
fresh mulberries or other seasonal fruit, to garnish
white chocolate curls, to garnish
fresh or crystallised rose petals, to garnish
Cooking instructions:

Heat the Muscadel until lukewarm. Stir in the honey, if using, then pour over the prunes. Soak for 1 hour.

Combine the prunes, any extra soaking liquid and the mascarpone.

To assemble the trifle, use 6 small- to medium-sized glasses or a large glass bowl. Start with the mini Swiss roll, then layer with the prune mascarpone, Muscadel jelly, Turkish delight, nougat and fresh berries.

Top with another slice of Swiss roll and a spoonful of prune mascarpone.

Garnish with the fresh mulberries, white chocolate curls and crystallised rose petals.

Cook’s note: To make the crystallised rose petals, brush pesticide-free rose petals with lightly beaten egg white. Dust with caster sugar and dry in a warm spot overnight.



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Also see

Sweet thing Muscadel

Sexy, über-cool and casually sophisticated, Muscadel – or Moscato as it’s known overseas – is walking with a new-found swagger.

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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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