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Moir's Candyfloss Shortcake Trifle Cloud

Candyfloss Shortcake Trifle ‘Cloud’

Moirs Candyfloss Shortcake Trifle Cloud

Serves | 10 - 12
Prep time | 1 hour 15 mins
Ready in | 24 hours as you need to set overnight
Jelly (you will need 320g of set jelly)
● 1 x 80g MOIR’s Candyfloss Flavour Jelly (Strawberry flavour will also be a great alternative!)
Custard (Thick set) (makes 500ml)
● 4 Tbsp (level) MOIR’s Custard Powder
● 3 Tbsp granulated sugar
● 500ml full cream milk
Vanilla Sponge Cake
● ½ x 400g MOIR’s Soft ‘n Moist Vanilla Flavour Cake Mix
● 1 egg
● 87.5ml full cream milk
● 50ml sunflower oil
Vanilla Biscuit
● 50g castor sugar
● 100g salted butter
● 100g cake flour
● 10ml MOIR’s Vanilla Essence
Additional elements for layering
● 250ml fresh cream, whipped when needed
● 250g fresh strawberries, tops cut off and thinly sliced rounds
Swiss Meringue
● 90g (or 3) egg whites
● 170g granulated sugar
● MOIR’s Red Liquid Food Colouring, use as needed (optional)
*Special equipment:
● candy thermometer (optional)
● Blowtorch (optional)
For the Candyfloss Jelly: 
Make the jelly mixture as per the MOIR’s Jelly packaging instructions. Cover with cling film and set in a bowl in the fridge overnight.

For the Custard: 
Follow the instructions as per the MOIR’s Custard Powder packaging for the THICK custard. 
Allow to set in a bowl in the fridge overnight, making sure to place a piece of clingfilm on top of the custard in direct contact with the surface of the mixture. Doing this helps to avoid a skin from forming on top of the custard.

For the Vanilla Sponge Cake: 
Preheat the oven to 170°C 
This cake will be the base of your completed trifle. Make the cake batter as per instructions on the MOIR’s Soft ‘n Moist Vanilla Flavour Cake Mix box. Pour your batter into a well-greased 20cm round cake tin. 
Bake in a preheated oven according to the instructions on the MOIR’s Soft ‘n Moist Vanilla Flavour Cake Mix box. 
Once baked, remove from the oven, allow to cool in the tin and turn out onto a wire rack to cool completely. 
*Note: Use immediately or if you are making ahead of time store the whole baked, cooled and cling wrapped cake at room temperature for a day or freeze for up to two weeks. If freezing, be sure to defrost in the fridge an hour before you want to use it.

For the Vanilla Biscuit: 
Cream the butter together with the vanilla essence and salt in the bowl of a stand mixer fitted with the paddle attachment on high speed. Add the castor sugar and continue to beat until light and fluffy. 
Add the sifted flour and mix until crumbs just form. Take the bowl of off the mixer and bring the dough together by hand. 
On a clean, cool surface roll out your biscuit dough to roughly 5mm. If it is sticking sprinkle some cake flour onto the surface and your rolling pin - avoid using too much as this will affect the flour ratio in your dough! Transfer the rolled out dough onto a piece of baking paper and place in the fridge to set for approximately 15 minutes. 
Cut the cookie dough into rough chunks and transfer onto a baking tray lined with baking paper, making sure to spread the dough evenly across the baking tray. Once baked and cooled these are going to be crushed further so do not be too precious about the shapes you are making here. 
Bake at 170°C for 12 minutes, until golden. 
Remove from the oven and allow to cool completely. Use immediately or store in an airtight container at room temperature for up to 5 days before using.
Layering your Trifle Cloud: 
Start layering your Trifle Cloud the night before you need it to ensure it sets well. 
Line a deep, large bowl (roughly 20cm diameter rim so that your cake sponge fits in nicely) with clingfilm before starting to layer your Trifle. Make sure to create a slight overhang with the cling film so that you have something to pull on when unmoulding your Trifle once set. 
Remove your set jelly from the fridge and loosen using a tablespoon, making it easy to scoop into the base of the bowl. Place 320g of jelly for your first layer. 
Next, spoon 350g of thick set custard on top of the jelly layer, making sure to smooth each layer with the back of the spoon. Carefully spoon 200g of whipped cream on top of the custard and smooth. 
Crumble and sprinkle 180g of crushed vanilla biscuit onto the cream layer before neatly packing all the rounds of cut strawberries on top in their own layer. 
Spoon another 120g of thick set custard on top of the fruit layer and smooth before placing your very last layer of your trifle: the vanilla cake sponge. If this sponge is slightly larger than the surface of the top of the last layer of trifle, use a small sharp knife to cut it to size. If it is slightly smaller that’s okay! 
Cover the bowl with cling wrap and set in the fridge for a minimum of 6 hours, preferably overnight. 
Unmoulding the Trifle 
Once your Trifle has set in your bowl, remove it from the fridge and unmould using the clingfilm overhang you created. Turn over onto the cake stand or platter you will be serving it onto. Carefully peel off the clingfilm. Place the Trifle in the fridge until you are ready to cover it with Swiss meringue 
Swiss Meringue covering 
Thoroughly wash and dry the bowl of a stand mixer to remove any trace of grease and add the egg whites and sugar to the bowl . Place over a pot of simmering (not boiling) water, whisking gently and constantly until the temperature reaches 70°C. 
If you don’t have a candy thermometer, keep going until until the sugar has completely dissolved and the egg whites are hot. 
Transfer the bowl to your mixer setup with the whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm to the touch 
If you want a slightly pink ‘cloud’, add a few drops of MOIR’s Red Liquid Food Colouring and mix through well by hand. Use immediately.
Remove the Trifle from the fridge. Use a large spoon and a small palette knife to start adding dollops of cool Swiss meringue onto the surface of the Trifle dome. Carefully use both tools to spread and cover the entire surface in a generous layer of meringue. The more rustic and untidy, the better! 
Once covered, use a blowtorch to lightly scorch the surface of the meringue to give it a toasted look and flavour. This is totally optional! 
Serve immediately, cutting a large wedge for each guest to enjoy.

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