- 1 packet orange jelly crystals
- store bought chocolate sponge
- 500ml thickened cream
- 2 tsp Queen Vanilla Bean Paste
- 2 tbsp Grand Marnier, or liqueur of choice
- White chocolate (about 100g), grated
- Easter eggs, to decorate
- Chick Macarons or sugar cookies, to decorate
- 100g egg whites, at room temperature
- 1/2 tsp salt
- 110g almond meal, at room temperature and well sifted
- 200g icing sugar
- 50g caster sugar
- 1 tsp powdered egg whites
- Queen Yellow Food Colour Gel
- Queen Black Food Colour, to decorate
- Hundreds and Thousands or Sugar Coasted Fennel Seeds, to decorate
- 200g white chocolate, finely chopped
- 100ml thickened cream
- 1 tbsp orange juice
- ½ tsp Queen Natural Orange Extract
Method - Trifle
Prepare jelly according to packet instructions and pour into a slice tray to assist cutting once set. When fully set, cut into 1 cm cubes then refrigerate until ready to assemble.
Cut rounds of chocolate sponge about 2 cm thick to fit into about 6 serving glasses.
Whip cream with vanilla bean paste until soft peaks form.
To assemble, place one layer of sponge in the base of a glass. Brush with Grand Marnier then top with a layer of jelly cubes followed by a layer of vanilla cream. Repeat layering, then top with a layer of grated white chocolate, a chick macaron (or sugar cookie) and Easter eggs to decorate. Refrigerate for an hour and then serve.
Method - Macarons
Line two baking sheets with baking paper. Place icing sugar in food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse for about 30 seconds to combine. Sift into a large mixing bowl and set aside.
Using an electric mixer, beat egg whites, salt and egg white powder in a medium mixing bowl until the egg white powder dissolves and mixture reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.
Add meringue to dry mixture and mix, quickly at first to break down the bubbles in the egg white, then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again. TIP- Take care not to over-mix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds.
Place mixture in a piping bag with a 1cm round piping tip. Pipe rounds about 3cm diameter, leaving at least 2cm space around each one. Tap baking sheets carefully and firmly on the benchtop a couple times to remove any large bubbles.
Use a narrow star tip to pipe wings on half of the macarons, then decorate with orange hearts for feet and sugar coated fennel seeds or hundreds and thousands for the beak.
Leave to dry for about an hour, so that when gently pressed the surface of the macaron does not break. This will help prevent any cracking and help the feet to form during baking.
Preheat oven to 130-150°C. Bake the macarons for 20-25 minutes. Carefully test if the base of the shell is ready by gently lifting a macaron. If it’s still soft and sticking to the baking paper, then it needs to bake for a few minutes longer. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely. Create eyes by dipping a toothpick in Black Food Colour and gently drawing on macaron.
Place white chocolate, orange juice and orange extract in a medium mixing bowl. Heat cream and orange extract in a small saucepan over low heat until it just comes to the boil, stirring regularly.
Pour hot cream over white chocolate and leave to sit for about 3-5 minutes, then gently whisk until the chocolate melts and the mixture is smooth.
Chill until mixture thickens but is still pipeable. Pipe onto half of macaron shells with wings and then sandwich with non -winged shells to complete. Store in an airtight container until ready to decorate trifles.
This lovely recipe is by Steph of Raspberri Cupcakes. See the original here.