It’s the season for a good Boozey Trifle

With all due respect, gone are the days of gagging on my grandmothers trifle made with jellied tinned fruit, sponge cake and custard. Today my trifle is a delicious combination of fresh fruit including raspberries, blueberries, blackberries, strawberries, and cherries cooked in brandy and a little sugar before  being added to a large trifle bowl layered with freshly baked sponge cake splashed with brandy. The fruit and cake are then coated with a thick layer of vanilla bean cream custard and a final and very generous topping of whipped cream and flaked almonds.  It’s absolutely delicious.  A good reason to celebrate anytime. It’s my Christmas pleasure.

Boozey Trifle
Boozey Trifle
Boozey Trifle
Boozey Trifle detail

lillies roses apricots and almonds

lillies and roses © Katrina Newman
Apricot & Almond Tart © Katrina Newman

Delicious odours of apricots and lillies have filled my home this week.

summer baking

Upside down plum and polenta cake © Katrina Newman
Upside down plum and polenta cake © Katrina Newman

It’s summer and it’s stone fruit season, perfect for yummy fruit tarts and this wonderful recipe ‘Upside down plum and polenta cake’. The plums are cooked lightly in a caramel style syrup, before adding the walnuts and a splash of Marsala. It makes the perfect cake for afternoon tea or dessert served with freshly whipped cream.  I made this one with blood plums this afternoon.

The beautiful sapphire coast of NSW

Kite surfers at Main beach Merimbula, what a beautiful part of the world.

Maybe you prefer Bretzel?

French Apricot and Almond Tart