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Tropical trifle
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Prep Time:
180 minutes
Cook Time:
Total Time:
180 minutes
Indulge in a tropical coconut fruit trifle, perfect for summer celebrations.
Ingredients:
  • 3 egg yolks
  • 53.75 gm caster sugar
  • 15.00 gm cornflour
  • 378.75 gm light coconut milk
  • 350g packet Madeira cake
  • 50ml Malibu liqueur (see note)
  • 3 mangoes, peeled, cut into 2cm cubes
  • 5 passionfruit, pulp removed
  • 10.40 gm shredded coconut, toasted, to serve
Instructions:
  • In a bowl, whisk together egg yolks, sugar, and cornflour until pale. In a saucepan, heat coconut milk over medium-high heat until hot (avoid boiling). Remove from heat and gradually pour into the egg mixture while whisking continuously until smooth.
  • After preparing the mixture, transfer it back to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and evenly coats the back of a metal spoon without boiling. Then, pour the custard into a heat-proof bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator until cold.
  • Cut the cake into 5 long slices. Use a 4 1/2cm star-shaped cutter to cut stars out of the cake slices. Arrange the stars in the bottom of 6 glasses with a 3/4-cup capacity. Finish by drizzling Malibu over the top.
  • In a bowl, combine mangoes and 1/2 cup of passionfruit pulp. Toss gently. Spread half of the fruit mixture evenly over the cake. Pour custard on top of the fruit. Add the remaining fruit on top. Sprinkle with coconut and refrigerate covered for 2 hours before serving.

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