Sunday peach and passion fruit trifle
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Sunday peach and passion fruit trifle

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

85 g packet cherry-flavoured jelly
Swiss roll, sliced
2 x 250 g dessert cream
2 tins peaches
Pulp of 4 passion fruit (granadillas)
2 cups ready-made custard
Mint, for garnish

Cooking Instructions

  1. Prepare jelly as per packet directions and chill until set. Arrange slices of Swiss roll on the bottom and along the sides of a serving bowl. Spoon 1/2 of the jelly over the Swiss roll. Pour over some cream, and layer 1/2 of the peaches and some custard on top.
  2. Next layer: remaining jelly and cream, 1/2 of the passion-fruit pulp and remaining custard.
  3. Top with remaining peaches and a generous drizzle of passion-fruit pulp. Garnish with mint.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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