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Thursday 1 October 2026

Last cooked 21:00


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Chlorine Water Trifle

Based on:

TypeDessert

Serves4 people

DateSeptember 21, 2026

A warm trifle with a sprayer silhouette, comforting yet sharp like the Ebola front line.

A comforting trifle in a large bowl, built to resemble a disinfectant sprayer: layers of white yogurt mousse, blueberry jelly, and biscuit. Four upright ladyfingers as sprayer nozzles, with a diagonal streak of blue sauce across the dessert.

Ingredients

  • 200 g ladyfingers
  • 500 ml full-fat yogurt
  • 250 ml whipping cream
  • 75 g sugar
  • 6 sheets gelatin
  • 250 g blueberries
  • 50 g powdered sugar
  • 1 lemon (juice)
  • 100 ml water
  • 1 pack vanilla sponge cake
  • 1 tsp vanilla extract

Method

  1. Soak the gelatin sheets in cold water.
  2. Heat blueberries with powdered sugar, lemon juice, and water into a sauce. Puree and strain. Dissolve 3 gelatin sheets in the warm sauce. Let cool.
  3. Whip cream with sugar and vanilla extract until stiff. Fold in yogurt.
  4. Dissolve the remaining 3 gelatin sheets in 2 tablespoons warm water and mix into the yogurt mixture.
  5. Slice the sponge cake and place on the bottom of a large glass bowl.
  6. Pour a layer of yogurt mousse, then a layer of berry jelly. Repeat until used up. Chill for at least 2 hours.
  7. Just before serving, stand four ladyfingers upright in a row at one side of the bowl, as sprayer nozzles.
  8. Spoon a diagonal streak of berry jelly over the trifle to mimic a sprayed stream.

Serving notes

  • Serve in a large bowl so everyone can scoop for themselves.
  • Place an extra ladyfinger next to the bowl as a 'spare sprayer'.
  • Dust lightly with powdered sugar for a 'disinfected' effect.