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4-6 10mins

Festive Berries Trifle with Nutmeg-Infused Chantilly

Ingredients

  • 400g ready made vanilla pound cake, diced to about 2cm x 2cm
  • 300mL Bulla Thickened Cream
  • 5 Tbsp icing sugar
  • 1 tsp vanilla extract
  • 200g berries
to make compote
  • 100g berries of choice
  • pinch of sugar
  • 2 star anise
  • 1 tsp cinnamon powder
  • 1 Tbsp water
to serve
  • mint leaves, fresh berries, dash of grated nutmeg

Cooking Directions

  • For the compote, in a pot, add water, sugar, berries and spices and bring to a boil. Simmer for about 5 minutes until the mixture thickens up. Set aside to cool.
  • Meanwhile, in a mixing bowl, whip Bulla Thickened Cream with icing sugar and vanilla until you get a firm texture. Set aside.
  • To assemble, in separate dessert glasses, place alternate layers of vanilla cake, whipped cream, compote and fresh berries. Garnish with mint leaves, additional berries and grated nutmeg.

Ingredients

  • 400g ready made vanilla pound cake, diced to about 2cm x 2cm
  • 300mL Bulla Thickened Cream
  • 5 Tbsp icing sugar
  • 1 tsp vanilla extract
  • 200g berries
to make compote
  • 100g berries of choice
  • pinch of sugar
  • 2 star anise
  • 1 tsp cinnamon powder
  • 1 Tbsp water
to serve
  • mint leaves, fresh berries, dash of grated nutmeg