Pairing beautifully with a range of flavours, our award winning rooibos tea is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of rooibos tea.
Red Trifle
Author: Red Espresso
Recipe type: Dessert
Pairing beautifully with a range of flavours, our award winning rooibos tea is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of rooibos tea.
Ingredients
- 2 shot red espresso® rooibos tea
- - 600 ml full cream milk
- - 6 egg yolks
- - 40g flour
- - 80g castor sugar
- - 500g raspberries, plus extra to garnish
- - 1 small madeira cake
- - 250 ml cream, whipped to soft peaks
- - 50g flaked almonds, toasted
Instructions
- Prepare red espresso® rooibos tea – as you would coffee – using your coffee appliance.
- Place the milk and 1 shot of red espresso® rooibos tea in a pot set over medium heat and scald.
- Whisk the egg yolks, flour and sugar together.
- Remove the milk from the stove and add the egg mixture, whisking very well to beat out any lumps. Return to the stove and cook, stirring continuously with a wooden spoon, until thick and glossy.
- Allow to cool.
Notes
Recipe courtesy of Red Espresso
