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Strawberry daiquiri trifle recipe
Strawberry daiquiri trifle recipe
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Prep Time:
70 minutes
Cook Time:
10 minutes
Total Time:
80 minutes
Impress with a festive cocktail twist on classic trifle!
Ingredients:
  • 2 x 85 packets strawberry jelly
  • 625g strawberries, hulled, sliced
  • 141.90 gm caster sugar
  • 42.00 gm lime juice
  • 82.50 ml white rum
  • 600ml thickened cream
  • 1/2 x 900g tub double thick vanilla custard
  • 2 x 250g packets mini jam sponge rolls, cut into 1cm-thick slices
  • 20.00 ml finely grated lime rind
  • Freeze-dried strawberries, crushed, to serve
Instructions:
  • Follow the instructions on the jelly packet and then pour the jelly into a 4-litre glass trifle dish. Chill it for 2 hours until it starts to set to a syrupy consistency. Add 250g of strawberries and chill for another 4 hours until fully set.
  • In a small saucepan over low heat, melt 1/2 cup sugar with 1/4 cup water. Simmer gently for 5 minutes until the sugar dissolves. Increase heat to high and boil for additional 5 minutes until the mixture thickens. Add lime juice and 1/4 cup rum.
  • Pour the indulgent 1/3 cup of rum syrup into a small heatproof bowl and let it cool for a flavorful 30 minutes. Mix in the remaining 250g of strawberries, ensuring they are all coated in the delicious syrup. Cover the bowl and refrigerate until you are ready to use them. Keep the extra rum syrup aside for later use.
  • With an electric mixer, whip 1 cup of cream until it forms soft peaks. Gently mix in the custard. Spread the custard mixture over the jelly. Arrange the jam rolls on top following the picture. Drizzle with the remaining rum syrup and place the remaining strawberries over the rolls. Cover and refrigerate for 4 hours.
  • With an electric mixer, whip the rest of the cream, sugar, and rum until soft peaks form. Mix in half of the lime rind until just-firm peaks form.
  • Spread the cream mixture over the trifle, then drizzle the strawberry syrup on top. Finish with a sprinkle of freeze-dried strawberries and the remaining lime rind. Serve and enjoy!

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