Boomerang Trifle with Lemon Ironwood Syrup, Wild Fruit Jelly and Fruit Spice – a delicious recipe with cake prepared, syrup, red wine jelly crystals, sugar, blueberries, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the boomerang shape from an appropriately sized piece of the cake you are using.
2
Soak it in the syrup.
3
If you cant find lemon ironwood syrup, make this substitute: Warm 100ml of maple syrup to around 44C (thats about as hot as you can stand if you dip your finger in).
4
Add 1/4 teaspoon of Lemon Myrtle and leave to cool before soaking the cake.
5
Prepare the jelly according to the instructions on the pack, pour into an ice cube tray and leave to set.
6
Once ready to use, carefully remove the jelly from the tray by running a knife around the edges and cut the cubes into 4 smaller cubes.
7
In a small saucepan, add the fruits and just cover with water.
8
Add about the same amount of sugar as for the weight of fruits and heat to dissolve the sugar and cook the fruits which should stay quite firm because of the sugar.
9
Styling :
10
Place the syrup soaked boomerang on a plate.
11
Pile on the jelly cubes and spoon on the fruit compote and the fresh berries.
12
Drizzle the cake with any left-over lemon ironwood syrup and place your dollop of Fruit Spice cream.
13
Finally garnish with the leaves and serve immediately.
270
kcal
Calories
9
g
Fat
49
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 each cake prepared, 100 millilitres - lemon ironwood syrup or use maple syrup and Lemon Myrtle, 1 x red wine jelly crystals, 1 x assorted fruits, and more.
Yes, Boomerang Trifle with Lemon Ironwood Syrup, Wild Fruit Jelly and Fruit Spice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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