Trifle Cups - Kapu Taraiwhara
Delicious layered trifle cups with cranberry jelly and fresh berries, homemade sponge cake, fresh cream and white chocolate shards! A dream dessert!
Servings 7 Kapu Taraiwhara (Trifle Cups)
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.