Trifle is a fun classic dessert that is a great make ahead option and is perfect for warm evenings. I decided to have a go at making one with a watermelon twist. I made my own watermelon jelly from fresh watermelon and was surprised by how easy it is!
A cooling, fresh and summery dessert! Enjoy!
- 200g store-bought lemon madeira cake, sliced thinly
- 1 thick slice watermelon, diced
- 100ml cream, whipped
For the custard:
- 3 egg yolks
- 3 tbs caster sugar
- 1 cup milk
- 1 tsp vanilla
For the jelly:
- 250g watermelon, diced
- ½ cup caster sugar
- 1 tsp gelatine
- To make the custard: Combine milk and vanilla in a small saucepan.
- Combine egg yolks and sugar in a mixing bowl and whisk to dissolve sugar.
- Fill the sink with cold water, and get out a clean bowl, rubber spatula and strainer for when the custard is cooked.
- Bring the saucepan with the milk mixture to a simmer. Remove from the heat.
- Pour the milk mixture into the eggs, whisking constantly.
- Pour the mixture back into the saucepan over a medium heat and stir constantly until thick. Cook for 2-4 mins. The custard will be cooked when you will be able to draw a line on the back of the spoon through the custard.
- As soon as it is ready, pour the custard through the strainer into the clean bowl. Place the bowl in the sink so that the cold water surrounds it. Stir with a rubber spatula until cold. Cover and refrigerate until needed.
- To make the jelly: puree the watermelon in a food processor. Strain the juices into a saucepan and put on a low heat with the sugar and gelatine and stir until fully dissolved. Place into a cold bowl, cover with clingwrap and refrigerate for 4 hours or until set.
- Layer thin slices of cake, then custard. Top with fresh watermelon, then whipped cream and finally scramble the jelly to make a pretty topping.
Ah, strawberries and cream. I have been experimenting with capturing these flavours in cake form. I wanted initially to make cookies. But these are more cake-like in texture. Plenty of body, dense, rich and tall. Also creamy and not crumbly like a biscuit. They are a doddle to make, and look super pretty on a dainty afternoon tea plate.
I think I might have to stop buying cream cheese for a while now…
Strawberry and cream cookie cakes
- 250g cream cheese
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups plain flour
- 1 tsp baking powder
- ½ cup sliced strawberries (I used frozen)
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Beat the cream cheese and sugar together in a mixer until light and fluffy.
- Add the vanilla, the egg, the flour and baking powder and beat until it forms a smooth dough. Add more flour if it is sticky.
- Use your hands to shape balls using approx. ¼ cup of dough for each one. Place onto the baking tray and flatten with your palm. Use your finger to create an indent in the middle of each cake.
- Place a slice of strawberry on top of each cake in the indent.
- Cook in the oven for 25 mins. Cool on a wire rack before eating!
I grew up in Australia, and as such, I am a natural ambassador for Milo. I am in love with the stuff. While I was pregnant, I enjoyed a hot cup of Milo as an alternative to a coffee.
As an adult, I think I have become more health-smart with my Milo to milk ratios. I know many a child who has filled a glass with the powder, and added a splash of milk to create a crunchy, malty paste. Hmmm description sounds far less appealing than the cheeky treat!
I actually was inspired to make this mousse after using a similar flavour combination for my porridge regularly this winter. Sprinkle a few frozen raspberries and a couple of teaspoons of Milo into your oats – it is delish! And so is this glammed up version of my fave childhood drink!
Raspberry and Milo chocolate mousse
- 120g dark chocolate chips
- 120ml cream
- 4 eggs, separated
- 2 tbs Milo
- 1 tbs caster sugar
- ½ cup raspberries (I used defrosted frozen)
- Melt the chocolate and cream gently in a small mixing bowl, by placing in the microwave for 30 seconds, and stirring to encourage the rest of the chocolate to melt. Zap for another 30 seconds if needed.
- Once smooth, whisk the egg yolks and Milo into the chocolate mixture while still hot. Set aside to cool.
- Whisk the egg whites, adding the sugar, until stiff.
- Once the chocolate mixture is cool, fold through the egg whites, taking care to lose as little air as possible. Stir through the raspberries.
- Pour the mousse into serving glasses and set in the fridge for 4 hours, or ideally overnight.
Pimm’s – the ultimate springtime tipple. I thought I’d try my hand at a scone recipe adapted to include the flavours of an original Pimm’s cocktail. It works – and even my Nanna approves!
To begin with, make a batch of scones. These I have adapted from the classic lemonade and cream recipe that I have been making ever since my childhood. I thought this was the perfect recipe to use, as Pimm’s is made with lemonade. First key ingredient: tick. This recipe is so easy, and I have jazzed them up with some orange zest. Second ingredient: tick.
Serve the scones with whipped cream that has a dash of Pimm’s mixed through (tick), strawberry jam (tick) and a slice of cucumber (tick). You may think this sounds mad, but I promise you that the freshness of the cucumber works for this sweet delight. Not an everyday treat, but leftover scones can be easily frozen for another day.
- 3 cups plain flour
- 6 tsp baking powder
- 1 cup lemonade
- Zest of one orange
- 600 ml cream
- 2 tsp milk
- 2 tsp Pimm’s
- Strawberry jam, to serve
- Cucumber, sliced, to serve
- Fresh mint leaves, to serve
- Preheat the oven to 200° Celsius. Grease a baking tray with spray oil.
- Combine the flour, baking powder, lemonade, orange zest and 300ml of the cream in a mixing bowl using a metal knife. Mix as little as possible and remove onto the work surface as soon as it comes together.
- Lightly knead the dough with a little extra flour until the outside of the ball is not sticky. Pat down to make flat (about 3 cm tall).
- Dust a scone cutter in flour (so that the dough does not stick) and cut the scones. Place close to each other on the prepared tray. Continue to pull together the scraps of the dough and cut more scones until all of the dough is used.
- Brush the tops of the scones with milk.
- Bake in the oven for 15 minutes until golden on top.
- Whilst the scones are cooking, whip the remainder of the cream until soft peaks form and stir through the Pimm’s.
- As soon as the scones are removed from the oven, take off the baking tray and wrap the scones in a teatowel.
- To serve, cut the scone in half, spread with strawberry jam, top with a teaspoon of cream, and a slice of cucumber and a sprig of mint.
One of my favourite desserts is a lemon tart. I love the tangy, creamy texture of the filling. Delicious! With the warmer weather approaching, I was inspired to make a dessert that captured this taste.
As a nod to my time in the UK, I’ve added a flavour that I was introduced to while I lived in Cambridge. Elderflower cordial is so fruity, so light and goes perfectly with lemon. Sure, it is a flavour combination well used (even Prince Harry had a lemon and elderflower cake for his wedding), but there is a great reason for this – nothing beats it!
For these tarts, I went even creamier than a traditional lemon tart. They are individually portioned, cute and easy to share. Better for afternoon tea, or picnics that way
Lemon cream and elderflower tarts
For the pastry:
- 240g plain flour
- 160g unsalted butter, softened
- ¼ cup water
- 2 tbs caster sugar
- Zest of a lemon
For the filling:
- 200ml whipping cream
- 250g mascarpone cheese
- 4 tbs elderflower cordial
- 3 tbs store-bought lemon curd
- Sprigs of mint, to garnish
- To make the pastry, combine the flour, butter, sugar and zest in a mixer with a dough attachment. Add just enough water until the pastry comes together into a ball. Cover with clingwrap and rest in the fridge for 20 mins.
- Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
- Roll out the pastry on a worktop until ½ cm thick. Using a round template approx. 10cm in diameter (I used the lid of a ramekin that I had) cut out circles and line the muffin tray with them. This pastry will make 9 tart cases.
- Bake in the oven for 15 mins until golden.
- To make the filling, combine the cream, mascarpone, elderflower cordial in a mixer until thick and stiff. Stir through the lemon curd to create a marbled effect.
- Fill the tarts and top with a sprig of mint to garnish.