• 1 Blikkie Idealmelk (yskoud laat oornag in yskas)
• 1 Pakkie Suurlemoen Jellie
• 1 kop Strooisuiker
• 1 blikkie Grenadilla Moes
• 1 kop Kookwater
• 1 pakkie Tennis Besjuitjies

Metode

1. Klop melk styf en voeg suiker by en grendadilla moes.
2. Meng jellie met kookwater en laat afkoel.
3. Voeg by die melk mengsel.
4. Plaas tennis beskuitjies in bak.
5. Gooi ‘n laag van die mengsel oor.
6. Hou so aan tot verlangde dikte.
7. Strooi beskuitjies en cherrie oor.

Translation:

Grenadilla Fridge Tart

• 1 can of Idealmilk (ice cold, leave overnight in the fridge)
• 1 packet of Lemon Jelly
• 1 cup Caster Sugar
• 1 can of Grenadilla Mousse
• 1 cup of Boiling Water
• 1 packet of Tennis Biscuits

Method

1. Beat milk until stiff and add sugar and grenadillo mousse.
2. Mix jelly with boiling water and leave to cool.
3. Add to the milk mixture.
4. Place tennis biscuits in bowl.
5. Pour a layer of the mixture over.
6. Continue like this until desired thickness.
7. Sprinkle with biscuits and cherry.

1. Maak beskuitjie kors van Tenniskoekies.
2. Druk in tertbak vas.
3. Maak 1 pakkie suurlemoen jellie aan met 1 k kookwater en laat afkoel.
4. Roer 1 blik kondensmelk en 1 blikkie grenadillamoes by en ook 50 ml suurlemoensap.
5. Meng deur en skep op beskuitjiekors.

This trifle is a cinch to put together and can be made ahead of time but looks amazing – making it the perfect Christmas dessert! Everyone will love the classic summery flavours and textural surprises and there’s no booze, so the whole family can enjoy.

Ingredients (serves 10-12)

• 2 cups luscious lemon curd (or bought curd if you prefer)
• 8 passionfruit
• 600ml thickened cream
• 1 tablespoon icing sugar
• 2 tspns vanilla extract
• 1 vanilla sponge cake, cut into squares (I bought mine, but you could use this recipe to make your own)
• 900g vanilla custard (I used Paul’s Double Thick Custard in French Vanilla)
• 2 mangoes (I used Kensington Pride)
• 1 packet meringue kisses
• ½ cup coconut flakes

Method

1. Make the lemon curd and refrigerate until cool.
2. To make the passionfruit cream, combine cream, vanilla and icing sugar in a large bowl and beat on high speed until very thick. Gently stir through the pulp of 5 passionfruit.
3. Toast your coconut flakes in a frypan over a medium-high heat until golden brown and fragrant.
4. Cut up the mangoes into long slices, discarding the skin and pit.
5. To assemble the trifle, place an even layer of sponge cake squares in the bottom of the dish.
6. Top with vanilla custard and approximately two-thirds of the mango slices.
7. Crush approximately 10-12 mini meringue kisses and sprinkle over the top of the mango.
8. Top with approximately two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.
9. Gently spoon on the lemon curd, taking care not to mix it with the cream.
10. Allow to set in the fridge.
11. Just prior to serving, spoon the remaining passionfruit cream onto the curd and then top with remaining mango slices, passionfruit pulp (I left a whole passionfruit) and toasted coconut flakes.

Maak beskuitjie kors van Tenniskoekies.
Druk in tertbak vas.
Maak 1 pakkie suurlemoen jellie aan met 1 k kookwater en laat afkoel.
Roer 1 blik kondensmelk en 1 blikkie grenadillamoes by en ook 50 ml suurlemoensap.
Meng deur en skep op beskuitjiekors.
Geniet!

(Cooking Heavenly Recipes)