Mixed Berry, Almond and Amarula Trifle

Indulge yourself and dig into thick layer of Amarula cream, fresh berries and deliciously light pound cake for the perfect dessert on a Summers day.

Unsalted butter, softened, for greasing
cake flour, extra for dusting
blueberries
castor sugar
baking powder
fine salt
Greek yogurt
olive oil
3 eggs
1 vanilla pod, seeds scraped and pod reserved
blueberries
strawberries
raspberries
nectarines, roughly chopped
brandy
castor sugar
whipping cream
Amarula Cream Liqueur
toasted shaved almonds

To make the pound cake, preheat the oven 180C.Grease and flour 23x 13 cm loaf pan.In a medium bowl mix the blueberries with the sugar, mashing them slightly to release some juice.Allow them to sit at room temperature for 30 minutes, stirring every now and then to macerate.
Meanwhile, in a medium bowl whisk together the flour, baking powder and salt.In large bowl , whisk together the yogurt, olive oil, vanilla and eggs.Stir in the macerated blueberries, followed by the dry ingredients, mix until a smooth batter forms.
Transfer the batter to the greased loaf pan and bake until golden brown and a cake tester inserted comes out clean.This should take about 1 hour to 1 hour 10 minutes.Allow the cake to cool completely, then cut into 2,5 cm cubes.
To make the poached fruit, cut up the nectarines and strawberries.Place all the fruit into a medium saucepan and add the brandy and sugar.Bring to a simmer then turn off the heat and allow the fruit to sit in the warm liquid.set aside and allow to cool.
To make the Amarula cream, whip the cream with the Amarula until soft peaks form.
To assemble the trifle.Place the pound cake cubes at the bottom of a large deep glass dish, followed by a ¼ of the cooled poached fruit, then cream then toasted almonds, repeat the layers until your elements are finished.Top with prepared fresh fruit and more almonds.
Serve immediately or refrigerate for up to 4 hours.

Serves 12

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Amarula Cream Liqueur

Our original classic cream liqueur is a velvety smooth cream liqueur, infused with the exotic taste of the marula fruit, since its introduction in September 1989.

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