There's nothing like reviving a traditional dessert with a fun little twist. Especially when that twist involves combining of our favourite things - dessert and cocktails! This Strawberry Daiquiri Trifle is full of all the festive and fun flavours that your tastebuds deserve.

Prep: 1:10 Hr and Mins
Cook: 0:10 Mins


  • 2 x 85 packets strawberry jelly
  • 625g strawberries, hulled, sliced
  • 2/3 cup caster sugar
  • 2 tablespoons lime juice
  • 1/3 cup 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
  • 1 tablespoon finely grated lime rind
  • Freeze-dried strawberries, crushed, to serve


Step 1

Prepare jelly following packet directions. Pour into a 4-litre-capacity glass trifle dish. Refrigerate for 2 hours or until just beginning to set (mixture should have a thick, syrupy consistency). Stir in 250g of the strawberries. Refrigerate for 4 hours or until set.

Step 2

Meanwhile, combine 1/2 cup sugar and 1/4 cup water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes or until mixture thickens. Stir in lime juice and 1/4 cup rum.

Step 3

Transfer 1/3 cup rum syrup to a small heatproof bowl. Set aside for 30 minutes to cool. Add 250g of remaining strawberries. Stir to coat. Cover. Refrigerate until required. Set remaining rum syrup aside.

Step 4

Using an electric mixer, beat 1 cup cream, until just-firm peaks form. Fold in custard. Spoon custard mixture over jelly mixture. Using picture as a guide, arrange jam rolls over custard mixture. Drizzle with remaining rum syrup. Place remaining strawberries over sponge rolls. Cover. Refrigerate for 4 hours.

Step 5

Using electric mixer, beat remaining cream, sugar and rum until soft peaks form. Add half the lime rind. Beat until just-firm peaks form.

Step 6

Dollop cream mixture on top of trifle. Spoon over strawberry syrup mixture. Sprinkle with freeze-dried strawberries and remaining lime rind. Serve.

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