Okay, it is the day before Christmas and you are no closer to making a call on that all important dessert for the festive table. Grandpa loves a traditional pudding but the kids prefer something more trendy, the in-laws are into trifle, but there is no love lost between you and a green fig. What to do?!
We asked someone who knows all about cooking for family get-togethers, Reinée Brand of Tamatie Straat Cooking School for her suggestion. Not only did she recommend this delicious festive dessert that will no doubt please everyone with a sweet tooth, but she stole our hearts when she incorporated our delightful Culinaria Muscat de Frontignan into the recipe!
Macaroon gooseberry-tart trifle
For Gooseberry-tart filling
1 can gooseberries
70 ml custard powder
4 large tablespoons butter
1 can condensed milk
Trifle cake (sponge cake or Swiss roll)
Fresh berries, such as raspberries, youngberries, strawberries and blue berries
Leopard’s Leap Culinaria Muscat de Frontignan
1 small container cream, whipped firmly
Macaroons – If you have not yet mastered the macaroon, these little delicacies are way too tricky to attempt when you are already snowed under in the kitchen – get them from your local bakery or cake shop!
Prepare the gooseberry-tart filling:
Buy Our Wines
Take a look at our wine collection. CLICK HERE
Feel free to contact us.
[contact-form-7 404 "Not Found"]