Strawberry and coconut trifle
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
- Dietary
- Vegetarian
One for coconut lovers. Coconut custard, kiwi and strawberries are topped with more coconut.
Ingredients
For the coconut custard
- egg yolks: 6 free-range egg yolks
- caster sugar: 125²µ/4½´Ç³ú caster sugar
- plain flour: 40²µ/1½´Ç³ú plain flour
- coconut milk: 400ml/14fl oz can of coconut milk
- vanilla pod: 1 vanilla pod, split, seeds scraped out
- double cream: 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
For the trifle base
- 400g/14oz strawberries, hulled and chopped into large chunks
- icing sugar: 50g/2oz icing sugar
- 55ml/2fl oz orange liqueur, plus extra for drizzling
- madeira cake: 250g/9oz ready-made sponge cake (madeira cake, swiss roll or muffins)
- kiwi fruit: 2 kiwi fruit, peeled and sliced
- strawberry: 250g/9oz strawberry jam
For the topping
- whipping cream: 100ml/3½fl oz whipping cream
- mascarpone: 100²µ/3½´Ç³ú mascarpone cheese
- coconut: 50g/2oz desiccated coconut, toasted
Method
For the coconut custard, whisk the egg yolks and sugar together in a bowl until pale and thickened. Add the flour and mix well.
Place the coconut milk and vanilla seeds into a saucepan over a low heat and slowly bring to the boil, then remove from the heat.
Add the coconut milk mixture to the egg mixture gradually, whisking well, then, once completely combined, return the mixture to the saucepan. Place over a medium heat and bring back to the boil, then reduce the heat and simmer for five minutes, stirring constantly. Remove from the heat and pour into a clean bowl, cover with cling film and chill.
When the coconut custard is cold add the whipped cream and fold into the custard.
Meanwhile for the trifle base, place the strawberries into a bowl, cover with icing sugar and orange liqueur and place into the fridge to marinate and chill for one hour.
Break the cake up into chunks and place into the bottom of a large glass serving bowl (or divide into six glasses or little bowls for individual portions). Drizzle some orange liqueur onto the cake.
Place the marinated strawberries on top of the cake pieces, then add the kiwi slices.
Place the jam into a bowl and add a little hot water to soften it, then pour it over the cake and fruit.
Spoon all of the chilled coconut custard mixture onto the trifle base. Return the bowl to the fridge to set for at least two hours - preferably overnight.
For the topping, whip cream the cream until stiff peaks form when the whisk is removed. Add the mascarpone and mix together gently, then spoon the mixture over the custard in the bowl.
Finally, sprinkle the toasted coconut over the top and serve.
