Strawberry Daiquiri Trifle
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
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.
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.
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.
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.
Using electric mixer, beat remaining cream, sugar and rum until soft peaks form. Add half the lime rind. Beat until just-firm peaks form.
Dollop cream mixture on top of trifle. Spoon over strawberry syrup mixture. Sprinkle with freeze-dried strawberries and remaining lime rind. Serve.
Source link: www.taste.com.au