Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso® Rooibos, one shot is all you need to infuse your dessert with the essence of Rooibos.
To quote Nigella Lawson, ‘Whatever the question, the answer is trifle.
Ingredients
- 2 x 60ml shots of red espresso® Rooibos
- 600 ml full cream milk
- 6 egg yolks
- 40g flour
- 80g castor sugar
- 500g raspberries, plus extra to garnish
- 1 small madeira cake
- 250 ml cream, whipped to soft peaks
- 50g flaked almonds, toasted
Instructions
- Prepare red espresso® Rooibos – as you would coffee – using your coffee appliance:
- Place the milk and 1 shot of red espresso® Rooibos in a pot set over medium heat and scald.
- Whisk the egg yolks, flour and sugar together.
- Remove the milk from the stove and add the egg mixture, whisking very well to beat out any lumps. Return to the stove and cook, stirring continuously with a wooden spoon, until thick and glossy.
- Allow to cool.
- Place raspberries and remaining red espresso® Rooibos shot in a small pot and simmer for 5 minutes. Allow to cool.
- Slice madeira cake and arrange in the base of a serving dish or individual glasses. Top with raspberry and red espresso® Rooibos mixture and red custard. Place in the fridge for half an hour (or longer) to allow the madeira cake to absorb all the rooibosy goodness.
- Top with whipped cream and toasted almonds and serve.
Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens