Red Trifle
Recipe type: Dessert
Pairing beautifully with a range of flavours, our award winning rooibos tea is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of rooibos tea.
  • 2 shot red espresso® rooibos tea
  • - 600 ml full cream milk
  • - 6 egg yolks
  • - 40g flour
  • - 80g castor sugar
  • - 500g raspberries, plus extra to garnish
  • - 1 small madeira cake
  • - 250 ml cream, whipped to soft peaks
  • - 50g flaked almonds, toasted
  1. Prepare red espresso® rooibos tea – as you would coffee – using your coffee appliance.
  2. Place the milk and 1 shot of red espresso® rooibos tea in a pot set over medium heat and scald.
  3. Whisk the egg yolks, flour and sugar together.
  4. Remove the milk from the stove and add the egg mixture, whisking very well to beat out any lumps. Return to the stove and cook, stirring continuously with a wooden spoon, until thick and glossy.
  5. Allow to cool.
Recipe courtesy of Red Espresso
Recipe by SAPeople Tasty Recipes at