Mini Berry Trifles – Kapu Taraiwhara
These Mini Berry Trifles are absolutely exceptional and you must make these immediately. Do not be put off by all the different elements. You choose what parts of the recipe you want to make yourself and what you want to buy instead.
I have a confession…I am actually not the biggest fan of trifle. Sometimes, the gooey texture of every single element puts me off! I know that might be outrageous to some but that is exactly why I created these purini (desserts). Let’s take a closer look.
The Mini Berry Trifles broken down:
These have all the elements of a trifle but are divided between layers of different textures and flavours. To begin, make a bright tieri karanipere (cranberry jelly) with fresh kākano pamakaranete (pomegranate seeds) and tūrutu (blueberries) for the base. Then soak keke kōpungapunga (sponge cake) in a mīere wanira (vanilla syrup) and place it on top of the tieri (jelly). Fresh kirīmi tāwhiuwhiu (whipped cream) folded with kahitete (custard) sits on top. As an option, make white chocolate shards that act as a little pōtae (hat) for each taraiwhara (trifle). Make the desserts up to two days before you are going to serve it.
Can you put it in to a large bowl instead of single glasses?
Āe mārika – absolutely go for it! You will need a container that is around a 2 litres capacity but it would still work really well. Cut the sponge in to whater shape you want it to be. You can really play with this recipe anyway you want to. Use different hua (berries), use a store-bought sponge instead of making it or use plain kirīmi (cream) instead of adding the kahitete. Kei a koe te kōwhiringa – the choice is yours.
More purini (dessert) recipes to try:
Do you need a recipe that works perfectly as a gift? Then try my Rocky Road with Homemade Marshmallow. Do you want a no-bake cheesecake but with more of a citrus vibe? Try my Chilled Lemon and White Chocolate Cheesecake, it is so popular and is like eating the most incredible lemon ice cream.
Are you a chocolate mousse and salted caramel fan? I created this Chocolate Mousse and Salted Caramel Dessert for entertaining and special occasions. Serve these in glasses too for an elegant look.
Another whānau (family) favourite that celebrates the flavours of pata pīnati (peanut butter) and tiakarete (chocolate) is my No-bake Peanut Butter Pie. Finally, if you want a no-bake treat of little fuss, try my Egg-free Raspberry Marshmallow. Which recipe will you choose?
Videography and photography taken by Sarah Henderson.
Trifle Cups – Kapu Taraiwhara
Equipment
- 7 – 9 500 ml glasses (You choose whether you make 7 larger desserts or 9-10 smaller ones).
Ingredients
The Cranberry Jelly – Te Tieri Karanipere
- 3 ½ tsp paura tetepe (gelatine powder)
- ¼ C wai ārani māota (fresh orange juice)
- 500 ml wai karanipere (cranberry juice)
- ⅔ C huka one (caster sugar)
- 1 rākau hinamona (cinnamon stick)
- 100 g (⅔ C) kākano pamakaranete (pomegranate seeds)
- 100 g tūrutu māota (fresh blueberries)
The Sponge Cake – Te Keke Kōpungapunga
- 35 g pata (butter)
- 3 hēki (eggs, size 6)
- 1 tsp wanira (vanilla)
- ¼ tsp tote (salt, fine)
- ½ C huka one (caster sugar)
- ¾ C puehu parāoa noa (plain flour)
- ¼ tsp pēkana paura (baking powder)
The Custard Cream – The Kirīmi Kahitete
- 250 g kirīmi kukū (thickened cream)
- ⅓ C kirīmi (cream)
- ⅓ C puehu huka (icing sugar)
- ½ tbsp wanira (vanilla)
- 1 ¼ C kahitete (custard, store bought – make sure it is a thick type of custard)
The Decorations – Ngā Whakarākei (all optional)
- 150 g tiakarete mā (white chocolate)
- ⅔ C nati kua tapahia (chopped nuts)
- 3 poihanapere tauraki-tio (freeze-dried boysenberries)
Vanilla Syrup to flavour the Sponge – Mīere Wanira hei whakatāwara i te Keke Kōpungapunga
- 150 ml mīere wanira (vanilla syrup, this is in the coffee section of the supermarket)
- ½ tbsp wanira (vanilla)
Instructions
The Cranberry Jelly – Te Tieri Karanipere
- Add the paura tetepe (gelatine powder) and wai ārani (orange juice) in to a small bowl or glass. Stir and leave to bloom for 5 minutes.
- Pour 250ml (half) of the wai karanipere (cranberry juice), huka one (caster sugar) and rākau hinamona (cinnamon sticks) into a pot. Simmer until the sugar is dissolved.
- Remove from the heat and pour in the remaining 250ml of the wai karanipere (cranberry juice). Stir to combine.
- Melt the bloomed paura tetepe (gelatine powder) and stir it through the juice. Cool for 15 minutes.
- Add the kākano pamakaranete (pomegranate seeds) and tūrutu (blueberries) in to each glass. Pour around ¼ – ⅓ C of the jelly liquid in to each glass. Set in the fridge for an hour, until the jelly is just set.
The Sponge Cake – Te Keke Kōpungapunga
- Note: You can skip this step and use a store-bought sponge cake here. The flavour will not be quite as good as the homemade version but up to you!
- Preheat the oven to 165 °C.Grease a 30 cm x 20cm tin with butter and line it with baking paper.
- Melt the pata (butter) gently in the microwave. Set aside to cool.
- Add the hēki (eggs), wanira (vanilla) and tote (salt) in to a bowl. Whip on high for 2 minutes until foamy. Slowly add the huka one (caster sugar) as you whip for 7 more minutes. When the mixture can hold a figure 8, it is ready (see the video for reference).
- Sift the puehu parāoa (flour) and pēkana paura (baking powder) in to the egg mixture. Fold it gently through. Add the cooled pata (butter) around the edge of the bowl in two additions, folding after each addition.
- Spread it gently in to the prepared tin. Bake for 11 minutes in the pre-heated oven. Remove and cool as you prepare the final elements.
The Custard Cream – The Kirīmi Kahitete
- Alternative options: If you want a non-cream version, simply double the amount of kahitete (custard) and spoon it directly on top of the sponge. If you want a plain cream version: Swap also the kahitete (custard) for an extra cup of kirīmi (cream) and whip that with all the other ingredients. Pipe it on just like I have done.
- For the kirīmi kahitete (custard cream), add the kirīmi kukū (thickened cream), kirīmi (cream), puehu huka (icing sugar) and wanira (vanilla) to a bowl. Whip until thick. Fold through the kahitete (custard) and it is ready to go.
The Decorations – Ngā Whakarākei
- Chop the tiakarete mā (white chocolate) in to small pieces, add it in to a heatproof bowl. Gently melt in the microwave for 20 second increments, stirring after each time.
- Place a large piece of baking paper on to a chopping board. Spoon a teaspoon or so of the tiakarete mā (white chocolate) on to the paper and gently create 6-8 porohita (circles) that are slightly bigger than the rim of your glasses.
- With the remaining tiakarete mā (white chocolate), spread it in on the rest of the baking paper in to a rough rectangle. This will be broken in to shards. Sprinkle over the nati kua tapahia (chopped nuts) and crush over the poihanapere tauraki-tio (freeze-dried boysenberries). Set the tiakarete in the fridge.
Vanilla Syrup to flavour the Sponge – Mīere Wanira hei whakatāwara i te Keke Kōpungapunga
- Combine the mīere wanira (vanilla syrup) and the wanira (vanilla).
Dessert Assembly – Mahi Purini
- Using a cookie cutter or a cup, cut out 6 – 8 sponge circles that are the same shape as your glasses. Don't forget to eat the scrap pieces as you go! 😉 Baste both sides of each piece with mīere wanira (vanilla syrup), don't soak them at this stage.
- Add each piece on to the set tieri (jelly) in the glasses. Add a tablespoon or so of the left over mīere wanira (vanilla syrup) on to the sponge inside the glasses.
- Spoon or pipe on the kirīmi kahitete (custard cream). Break some of the tiakarete mā in to small shards and arrange them on top of the cream. Top with the taupoki tiakarete mā (white chocolate lids) on top of each glass.
- These will keep well in the fridge for a couple of days.
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