Kiwi, Strawberry and ‘Eggnog’ Trifle

1. In a pot, boil water and sugar, stirring constantly until sugar fully dissolves. Set aside to cool.

2. With your Kitchen Machine and balloon whisk attachment, whisk whipping cream and sugar at Medium Low Speed (Level 3) until light ribbon stage for about 3 to 5 minutes.

3. Add mascarpone cheese in 3 batches, whisking well after each addition. Then, add cinnamon and nutmeg powders while whisking until fully combined for about 3 minutes. Transfer into piping bag.

4. In a mixing bowl, add sugar syrup, dark rum, and stir well. Cut lady finger biscuits into halves. Cube kiwifruit and strawberries.

5. Lightly dip lady finger biscuit halves in sugar syrup mixture. This prevents them from getting soggy. You may also lightly coat them with a brush. Mix cubed fruit in remaining sugar syrup mixture.

6. Place the soaked biscuits into the base of the serving glasses. Pipe a layer of cream filling. Add a layer of glazed fruit. Jam can be used as a substitute for a sweeter taste. Layer on with more biscuit, cream and fruit as desired.

7. Set in the fridge for about 2 hours. Serve and enjoy.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.

Keep everything fresh with great flexibility! With a compartment that switches roles with utter ease, make it a fridge or a freezer whenever and however you need.