Celebrate the season in style with three festive treats that are as fun to make as they are to eat. 

Summer trifle  

Serves 10-12  

Ingredients  

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 punnets (100g each) raspberries + extra for serving
4 cups (1L) custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
1½ cups (375ml) cream 
½ cup (110g) castor sugar 
½ tsp (3ml) vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, castor sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.

Recipe & styling: Fresh Living Magazine
Photography: Fresh Living Magazine  

Peppermint Crisp & Caramel Swiss Roll 

Serves 6–8  

Ingredients  

For the Swiss roll  

3 eggs
1 cup (130g) caster sugar
1 cup (130g) cake flour 
¾ tsp baking powder 
½ tsp salt    

To assemble  

1 can Caramel Treat 
1 (49g) Peppermint Crisp chocolate bar, finely chopped 
½ cup cream, whipped    

Method   

1. Preheat the oven to 180 ºC. Grease and line a 23 x 33cm Swiss roll tray.
2. Using an electric hand mixer, whip the eggs and castor sugar until tripled in volume and pale in colour, about 5 minutes.
3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just
4. Pour the batter into the prepared tray and bake for 10 min until lightly golden.
5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of castor sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.
6. To assemble, whip the caramel with an electric mixer until smooth. 
7. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped Peppermint Crisp and top with a layer of whipped cream. 
8. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and chocolate.

Cook’s note: Experiment with flavour. You can also fill this Swiss roll with your favourite jam and serve with fresh berries.  

Recipe & styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

Vegan pavlova with cardamom and pineapple    

Serves 8

Ingredients    

For the topping    

1 can (400g) coconut cream  
1 cup (250ml) yoghurt     

For the vegan pavlova     

1 cup aquafaba (liquid from a tin of chickpeas)  
¼ tsp (1.25ml) cream of tartar  
1 cup (200g) brown sugar  
2 tsp (10ml) ground cardamom    

For serving    

½ pineapple, peeled and sliced  
⅓ cup (80ml) fresh coconut shavings 

Method    

1. Place the coconut cream in the freezer to partially solidify.  
2. Preheat the oven to 170°C and line a baking tray.  
3. For the vegan pavlova, whip aquafaba and cream of tartar in a stand mixer until frothy.   
4. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.  
5. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.  
6. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.  
7. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.  
8. For the coconut cream, remove the solid layer of coconut cream and mix it through the yoghurt. Dollop on top of the meringue. 
9. Top with pineapple and coconut shavings and serve immediately.  

Recipe & styling: Chiara Turilli  
Photographs: Andreas Eiselen // HMimages.co.za