Macaron Berry Sherry Trifle

A good sherry trifle is a must dessert as part of a Best of British party table. If you’re watching a Royal Wedding, celebrating a Royal birth, have Wimbledon strawberry parties this summer, then you’re covered with this easy no-bake, yet adult – Macaron Berry Sherry Trifle. For Francophiles, decorate this as the French flag for Fête Nationale on 14th July, or just enjoy this for any occasion right up until Thanksgiving, Christmas and New Year!

It celebrates the freshest of sweet berries in season with ready-made macaron shells soaked in berries and sherry then topped with the lightest elderflower Chantilly cream.  And if you want to make a Union Jack decoration with berries, then this is a perfect quick dessert to fly the flag.

Macaron Berry Sherry Trifle

As the Royal family love a touch of French in their cuisine, I’m giving the traditional trifle a Parisian macaron touch: bake a batch of macaron shells in advance (and even store them in the freezer) and this trifle is an easy dessert to assemble on the day.

Traditional sherry trifle is something I remember Mum making when I was a teenager growing up in Scotland. If we needed to impress friends with a typically British dessert, then a boozy trifle ticked all the boxes. Well, perhaps not all the boxes: I did wish on a couple of occasions that one of our guests went back for so many more helpings, that he’d get tipsy and give me a kiss but I was a pathetic romantic dreamer.  Of course, he was far more interested in the trifle!

Macaron Berry Sherry Trifle

If you know my recipes in ‘Teatime in Paris‘, then you’ll know I adore the combination of sweet, fresh strawberries with elderflower – I have a most delicious strawberry éclair with an elderflower pastry cream that will make you forget to watch the wedding or the best shots in Wimbledon – but that’s another story.  Here, I’ve just added a hint of elderflower to the trifle’s Chantilly Cream to add some intrigue.

If you can’t find elderflower cordial or syrup, then you could always use Saint Germain elderflower liqueur – added with the sherry already in there, and your party will swing!

Macaron Berry Sherry Trifle

Macaron Berry Sherry Trifle – an easy dessert to assemble

Macaron Berry Sherry Trifle Recipe

Although the photos for this recipe are made as a romantic dessert for 2 large portions, the recipe below is for 8-10 people. Let’s be honest: I don’t have a lovely party-sized glass bowl!

5 from 2 votes
Macaron Berry Sherry Trifle
Macaron Berry Sherry Trifle
Prep Time
40 mins
Total Time
40 mins
 

Macaron Berry Sherry Trifle - a traditional British party dessert, replacing classic trifle sponges or lady fingers with gluten free Parisian macaron shells. 

Course: Dessert, teatime
Cuisine: British
Servings: 10 people
Calories: 300 kcal
Author: Jill Colonna
Ingredients
  • 40 macaron shells
  • 250 g / 9oz fresh raspberries
  • 250 g / 9oz fresh blueberries
  • 250 g / 9oz fresh strawberries
  • 200 g / 7oz dry Sherry
  • 3 tbsp raspberry jam
Elderflower Chantilly Cream:
  • 300 g / 11oz whipping cream chilled (at least 30% fat)
  • 3 tbsp elderflower cordial or syrup (or caster sugar + vanilla essence)
Instructions
  1. First, chill a large bowl in the fridge or freezer for the Chantilly cream.  
    In a large glass bowl (if making one large trifle) or individual glass serving dishes, place half of the macaron shells at the bottom.  Top with half of the blueberries.

  2. Liquidise half of the raspberries and strawberries with the sherry in a food processor (or just mash the berries with a fork to keep things easy) and pour the boozy pulp juice over the macarons.

  3. With the remaining macarons, sandwich them together with the raspberry jam, so that there is the equivalent of one macaron per person.  Plop the macarons on the top.

  4. To make the cream: whisk the chilled cream in the chilled bowl until soft peaks form.  Add the elderflower cordial/syrup (or sugar with a few drops of vanilla extract) and continue whisking until firm peaks form.

  5. Top with the cream by either spooning or piping it out. Refrigerate until ready to serve and decorate with the remaining fresh berries.

Recipe Notes

For the elderflower Chantilly cream, I use Ikea's cordial or Monin's syrup (their elderflower/sureau is particulary good).

If you prefer trifle with jelly, use the homemade raspberry & rose jelly used in my recipe for raspberry, rose & lychee mini macaron trifles.

Jill Colonna

MadAboutMacarons.com

For those of you who want to decorate your desserts with a Union Jack flag using berries, now’s your chance to get creative! You’ll make a much better job than I have, I’m sure.

British Union Jack decoration with berries

Trifle for two, and two for tea…

Serve with Darjeeling tea, the Champagne of teas – or a glass of fizz!

A Trifle More, with Cracked Macarons …

If you love trifle, try my other easy versions with gingerbread or make them gluten free with macarons!  Cracked macarons? Don’t bin them! They’ll taste delicious in these easy trifle recipes:

Eton Mess

Don’t have macarons, gingerbread or trifle sponges? Use meringues instead, omit the sherry and use rose syrup instead of the elderflower – and you have an ETON MESS!

Have you made any of the recipes from le blog or fancy making this trifle?
Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook. Thanks so much for popping in!

Berry Sherry Macaron Trifle recipe

 

French Crème Caramel

I was scared to make this classic French Crème Caramel for many years after my arrival in France. Instead, I sat back and let my French mother-in-law make her delectable family-sized crème caramel each time we visited them in their pretty Provençal village of Saignon.  Back in Paris, I’d order it hands down each time on dessert menus in brasseries, bistros or cafés.

French Crème Caramel

French Crème Caramel – a classic favourite!

No Packet Mixes!

Somehow that pristine dark caramel reflecting our wide, greedy eyes looked so perfect yet was so light that I thought it was a no-go to make. French Crème Caramel – known as flan in other parts of the world – seemed so simple but it was totally out of my comfort zone.

Growing up in Scotland, we made ours using a green-boxed packet mix: my job was to squeeze out each sachet of caramel into each dish and excitingly, the whole thing worked just beautifully. Many years on, I cringe at packet mixes but then it’s an entirely different era; now we prefer to make dishes from scratch – as we know exactly what’s in it, can lower sugar levels and add our own creative twists.

 

French crème caramel recipe

Variations to French Crème Caramel

This classic French dessert can easily take on many twists – as the likes of teas, herbs, and floral infusions work well while infusing in the milk.  I’ve made this with jasmine tea, Earl Grey tea and fresh or dried lemon verbena (incidentally, have you tried this lemon verbena ice cream?).  They’re all fantastic – but I keep referring back to the good old classic vanilla.  There’s something so nostalgic about it, isn’t there? Fresh berries or exotic fruits on the side are enough for me. Simple yet effective.

Over the years, I prefer this version, as I’ve experimented making Crème Caramel with cream, milk and cream, milk and eggs. In the end, this is by far my favourite: just with milk but the addition of 3 egg yolks gives it that creamy, silky, melt-in-the-mouth feel, keeping it perfectly light.

Not long after launching this blog, I was fortunate to have my Japanese friend, Nami, from Just One Cookbook guest post before she hit super stardom.  Here is her recipe for Japanese Purin, a no-bake version using gelatine.

This French Crème Caramel recipe below does look long and complicated but I’ve given detailed recipe steps to explain how easy it is. Et voilà !

Have you made any of the recipes from le blog (from my books, too) or fancy making this classic French Crème Caramel?  Please leave some comment love below, take a picture and hashtag it #MadAboutMacarons on Instagram and Facebook – or simply tell family and friends about le blog! Thanks so much for sharing.

French Creme Caramel Recipe

3.67 from 3 votes
French Crème Caramel
French Crème Caramel
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

An easy, step by step recipe for the classic French Crème Caramel. No cream but made with egg yolks for a light, melt-in-the-mouth perfect end to any meal.

Course: Dessert
Cuisine: French
Servings: 4 people
Calories: 306 kcal
Author: Jill Colonna
Ingredients
Caramel:
  • 100 g / 3.5oz granulated sugar
  • 2 tbsp water
Custard Cream:
  • 500 ml / 17 fl oz milk (whole milk)
  • pinch vanilla powder (or 1/2 tsp vanilla extract)
  • 2 medium eggs (organic)
  • 3 egg yolks (organic)
  • 70 g / 2.5oz sugar
Instructions
Make the caramel:
  1. Put the granulated sugar and water in a small saucepan. Over a low heat, stir using a wooden spoon until the sugar has completely disappeared or dissolved. Turn up to a low-medium heat and leave the caramel to form without stirring. This should take about 10 minutes (PLEASE don't multitask and leave the pan - keep your eye on it). Wait until the caramel is medium to dark brown - not light otherwise it will just be too sweet. (Don't leave it to go too dark, either, otherwise it will be bitter!)

  2. Pour the caramel into 4 ramekin dishes, ensuring that it coats completely the base.  Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.

Make the custard cream:
  1. Preheat the oven to 170°C/340°F/150°C fan/Gas 3.  Pour the milk into a medium saucepan, adding the vanilla and just allow the milk to heat to simmering point (not boiling). Take off the heat.

  2. Whisk the eggs, yolks and sugar in a large bowl. Pour in the hot milk and whisk constantly. Put the ramekins into a roasting tin and pour in the custard mix over the caramel. Place in the oven and pour in warm water into the roasting tin so that it comes to about 2/3 of the way up the ramekins.

  3. Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle). Remove from the oven carefully, and gradually remove the ramekins onto a cooling rack. When cool, transfer to the fridge and chill for at least 2 hours - or overnight.

  4. To serve, slice through a cross in the middle of each ramekin with a thin sharp knife and loosen the creams by running the knife also around the sides.  Turn upside down directly on to the serving plates.  Or just serve them directly in their ramekins, as many Parisian brasseries do! Best served at room temperature.

Recipe Notes

Serve with fresh berries or slices of exotic fruits, depending on the season.

Tip: To release the crème caramels from their ramekins, my Dad explained "as an engineer" that it was easier to slice a cross through the middle.  Since then, I've always used this method, and find there's no need to grease the ramekins. However, if you prefer to grease them with butter, do so just before pouring in the custard.

Jill Colonna

MadAboutMacarons.com