Name: Strawberry and meringue trifle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup hazelnuts; 1 cup caster sugar; 250 gram strawberries, sliced; 4 bought meringue nests, roughly crushed; 400 gram lactose-free strawberry yoghurt

Strawberry and meringue trifle

Serves 4

Prep

30M

Cook

20M

Total

50M

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Ingredients

1 cup hazelnuts

1 cup caster sugar

250 gram strawberries, sliced

4 bought meringue nests, roughly crushed

400 gram lactose-free strawberry yoghurt

Method

1.Preheat oven to 180°C (160°C fan-forced). Place hazelnuts on a baking tray. Roast for 10 minutes. Cool slightly. Transfer nuts to a clean tea-towel; rub to remove skin: chop roughly. Line a baking tray with baking paper. Scatter nuts over prepared tray.

2.Combine sugar and 1/2 cup water in a small saucepan. Cook and stir over low heat, without boiling, for 2-3 minutes or until sugar dissolves. Increase heat. Bring to the boil. Boil without stirring for 5 minutes or until toffee is a rich golden brown. Carefully pour toffee over nuts; cool completely. Using a rolling pin, gently pound toffee to crush.

3.Layer strawberries, meringue, hazelnut toffee and yoghurt evenly into 4 x 1 1/2-cup serving glasses.

Make hazelnut toffee a day ahead. Store intact in an airtight container; crush just before layering.
Note

Woman's Weekly Food

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