Strawberry Jelly Chocolate and Espresso Martini with Shortbread Trifle
This dessert does require some effort but it is totally worth it. Trifle is best assembled a few hours in advance so the shortcake can soak up some of the delicious juices from the macerated fruit.
SERVES: 10-12
INGREDIENTS
STRAWBERRY JELLY
500 grams fresh or frozen strawberries, trimmed, halved
170 grams caster sugar
30ml lemon juice
1 teaspoon vanilla extract
7 gold-grade gelatine leaves
SHORTCAKE
220 grams plain flour
3 tablespoons caster sugar
1½ teaspoons baking powder
¼ teaspoon salt
85 grams chilled butter, cubed
2 large egg yolks, size 7
½ cup cream, plus 2 tablespoons
1 teaspoon vanilla extract
1 tablespoon raw sugar
ESPRESSO MARTINI CREAM
2/3 cup sour cream
400 grams cream cheese, at room temperature
2 tablespoons coffee liqueur (I used Quick Brown Fox)
2 tablespoons instant espresso
150 grams dark chocolate, chopped
GINGER AND HAZELNUT CRUMB
12 gingernut biscuits
½ cup toasted, skinned hazelnuts or walnuts
MACERATED FRUIT
250 grams strawberries, trimmed, halved
2 tablespoons caster sugar
1 teaspoon vanilla extract
TO ASSEMBLE
375 grams full-fat Greek yoghurt
300ml cream, whipped
3 tablespoons icing sugar
60 grams your favourite chocolate (I used chocolate coated almonds)
50 grams slivered almonds, toasted
METHOD
EQUIPMENT:
Line a sieve with 2 pieces of cheesecloth set over a bowl. Line a baking tray with baking paper.
JELLY:
Place the strawberries, sugar, lemon juice and vanilla in a saucepan with 750ml water. Bring to a simmer and cook for 15-20 minutes, or until the liquid has taken on the strawberry flavour. Gently mash the strawberries but don’t break them up completely. Tip into the sieve and let the juice drain through. Discard the fruit then pour the liquid through fresh cheesecloth. Place the gelatine leaves in a bowl of cold water and let stand for 2 minutes, or until softened. Squeeze out the excess water then add the leaves to the hot strawberry liquid, and stir until dissolved. Pour into the base of the trifle bowl and refrigerate for 6 hours or overnight.
SHORTCAKE:
Preheat the oven to 175°C.
In a large bowl or a food processor, mix together the flour, caster sugar, baking powder and salt. Add the butter and cut into the dry ingredients with a pastry cutter or process by pulsing multiple times until the butter is crumbled through.
In a separate bowl, whisk together the egg yolks, ½ cup of cream and the vanilla extract. Add to the flour mixture and mix until just combined. Using a large ice cream scoop, dump 6 large spoonfuls of dough onto the baking tray equal distances apart. Chill for 30 minutes. Brush the tops of the shortcake with the remaining 2 tablespoons cream and sprinkle over the raw sugar. Bake for 18-22 minutes, or until cooked through.
ESPRESSO MARTINI CREAM:
In a clean food processor whizz the sugar with the sour cream and cream cheese until smooth. Mix the coffee liqueur and espresso granules together until dissolved. Add to the cream cheese mixture and pulse to combine. Put the chopped chocolate in a microwave-safe bowl and microwave on medium in 20-second bursts until melted. Add to the mousse mixture and pulse to combine. Refrigerate the mixture for at least 2 hours and up to overnight.
GINGER AND HAZELNUT CRUMB:
Put the gingernuts in a small food processor and whizz to form crumbs, add the hazelnuts or walnuts and pulse to break up and combine with the crumbs. Store in an airtight container for up to a week.
MACERATED FRUIT:
Half an hour before you plan to assemble the trifle, combine the fruit, sugar, vanilla extract and gin and set aside at room temperature to soften.
TO ASSEMBLE:
Whisk together the Greek yoghurt, cream and icing sugar until soft peaks form. Top the jelly with a layer of the ginger and hazelnut crumb, macerated fruit, broken up chunks of shortcake, whipped cream mixture, crumbled shortbread, your favourite toppings and toasted almonds. Refrigerate for 2-3 hours before serving.
