Viking Cruises

28 | Viking Explorer Society News viking.com | 28 Louise's Trifle Ingredients 1 x 450g madeira cake or pound cake store bought 1/3 cup orange liquor 3 punnets strawberries, halved 1 punnet blueberries 1 punnet raspberries 3 cups heavy cream 3 tbsp white sugar 1 packet jelly 1 1/2 tsp vanilla extract 4 cups custard Method Cut pound cake into 2 cm cubes. Cover bottom of a trifle dish with cake (might not use all) and sprinkle with liquor. Scatter in halved strawberries. Make jelly as per packet instructions. Pour half of the warm jelly liquid carefully down the side of the trifle dish so the cake pieces are submerged. Refrigerate the trifle dish uncovered for 90 minutes until it is partly set. It needs to be set enough so you can gently place a strawberry on it and it will stay on the surface. Pour remaining warm jelly in a bowl and leave on the counter, do not refrigerate. Remove trifle from fridge. Whisk the room temperature custard to loosen. Spoon onto the jelly layer of the trifle, smooth surface and press against wall of glass to seal. Refrigerate the trifle uncovered for 1 hour until the surface has firmed up a bit – just enough to hold the jelly (jelly is soft, so custard doesn't need to be fully set). Give the remaining jelly you set aside a good whisk then put it in the fridge at the same time as the trifle to thicken a bit, but not fully set. Refrigerate for aproxiamtely 1 hour, but check at 30 minutes to ensure it isn't setting too fast. Remove trifle and jelly from fridge. Carefully spoon over jelly, smooth surface. Scatter 1 punnet of halved strawberries over the top layer of the trifle. Refrigerate trifle for another 3 hours so it sets. Trifle can be left in the fridge for up to 48 hours, or until ready to assemble. Beat cream, sugar and vanilla extract until softly whipped. Once jelly is set or just before serving, top the trifle with cream then decorate with remainingremaining berries. Dust with icing sugar. Trent's Pavlova Ingredients 6 eggs, yolks separated 1 1/4 cups caster sugar 2 tsp cornflour 1 tsp white vinegar 1 tsp vanilla extract 300ml thickened cream 2 tbsp pure icing sugar, sifted 1 punnet berries 3 passionfruits 1/2 bunch mint Method Preheat your oven to 150°C. Line a baking tray sheet with parchment paper and draw a 20cm circle on it. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form. Gently fold in the cornflour, and 1/2 teaspoon vanilla extract. Spoon the meringue onto the parchment paper, using the circle as a guide. Shape it into a nest with a slight indentation in the centre. Reduce the oven temperature to 120°C and bake for 75 minutes, then leave out to cool. Whip the thickend cream with icing sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spoon the whipped cream into the indent of the cooled pavlova. Top cream with mixed berries, passionfruit pulp and mint leaves. Tip: Berries are at their most delicious in the summertime, make sure you rinse them before serving.

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