Macaron Berry Sherry Trifle - a traditional British party dessert, replacing classic trifle sponges or lady fingers with gluten free Parisian macaron shells.
250g / 9ozfresh raspberries
250g / 9ozfresh blueberries
250g / 9ozfresh strawberries
200g / 7ozdry Sherry
Elderflower Chantilly Cream:
300g / 11ozwhipping creamchilled (at least 30% fat)
3tbspelderflower cordial or syrup(or caster sugar + vanilla essence)
First, chill a large bowl in the fridge or freezer for the Chantilly cream. In a large glass bowl (if making one large trifle) or individual glass serving dishes, place half of the macaron shells at the bottom. Top with half of the blueberries.
Liquidise half of the raspberries and strawberries with the sherry in a food processor (or just mash the berries with a fork to keep things easy) and pour the boozy pulp juice over the macarons.
With the remaining macarons, sandwich them together with the raspberry jam, so that there is the equivalent of one macaron per person. Plop the macarons on the top.
To make the cream: whisk the chilled cream in the chilled bowl until soft peaks form. Add the elderflower cordial/syrup (or sugar with a few drops of vanilla extract) and continue whisking until firm peaks form.
Top with the cream by either spooning or piping it out. Refrigerate until ready to serve and decorate with the remaining fresh berries.
For the elderflower Chantilly cream, I use Ikea's cordial or Monin's syrup (their elderflower/sureau is particulary good).If you prefer trifle with jelly, use the homemade raspberry & rose jelly used in my recipe for raspberry, rose & lychee mini macaron trifles.