Adam Liaw’s berry matcha trifle
A pre-made Madeira cake is soaked in sweetened matcha for this simple trifle.
Ingredients
1½ tbsp matcha powder, plus extra for dusting
60g caster sugar
225g store-bought Madeira cake, cut into 3cm cubes
1 tsp vanilla paste
600ml thickened cream
2 cups mixed strawberries and raspberries
Method
Step 1
Combine the matcha with 20g of caster sugar in a bowl and pour in 150ml of boiling water. Whisk to dissolve the matcha and sugar, then add the cubes of cake, gently stirring to absorb the liquid without breaking up the cubes.
Step 2
Combine the remaining sugar with the vanilla paste and cream and whip to soft peaks.
Step 3
Layer the soaked cake pieces in the base of 6 individual presentation glasses, then add the berries and top with the cream mix. Sprinkle generously with matcha and serve.
Adam’s tip: If you want a bit more complexity in this trifle, you can mix the matcha with a bit of rum or sherry, or even some matcha liqueur.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-berry-matcha-trifle-20250708-p5mdcy.html