Nanny Sue is the queen of desserts, and this trifle is the best one i've had! ever christmas nanny Sue makes us all this special treat. With the flavors of berry and coconut it's delicious! This trifle uses a vanilla sponge cake but you can just buy the store bought one if you're short on time. This recipe take a day or so to make so its best made in advance.
Ingredients:
4 x 400ml cans Coconut Cream, put in the fridge overnight
3 x 85g Raspberry jelly crystals
1 punnet Strawberries, hulled and halved
125g Raspberries
12 Egg Yolks
1/2 cup Cornflour
1 cup Caster Sugar
3 teaspoons Vanilla Essence
1/2 cup Strawberry Jam
1/2 cup Cranberry Juice
1 store bought Sponge cake or Vanilla cake recipe
Strawberries, raspberries and toasted coconut to serve
Method:
Prepare the jelly to the packet directions, pour into a trifle bowl. Cover with cling film and place into the fridge for 2hrs or until the jelly is just beginning to set (It will look like a thick syrup) Stir in strawberries and raspberries, cover and put back into the fridge until set.
Meanwhile scoop the thick top layer of coconut cream from each tin and place in a bowl, cover, and put in fridge. Place the remaining cream in a large saucepan over a low heat. Bring to a simmer and remove from heat.
Using a kitchenaid with a whisk attachment or an electric mixer beat together egg yolks, cornflour, 2/3 cup sugar and 2 teaspoons of vanilla essence until thick and creamy. Gradually add in hot coconut cream until it's all incorporated (this is so you don't curdle the eggs), then transfer mixture back into saucepan, cook, stirring constantly, over a low heat for 4-5mins or until custard mixture has thickened. Transfer mixture to a bowl cover with clingfilm and put in the fridge to cool completely ( this will take about 4hrs).
This is where you would now make your sponge cake if you were going to make it fresh. Click here for recipe.
Spoon 1/2 the custard over the jelly, spread to level. Level the top of the cake and trim to fit cake snug into trifle bowl. Slice the cake horizontally and sandwich together with jam. Place the cake on top of the custard, drizzle with cranberry juice, whisk remaining custard until smooth, spoon over cake. Cover with plastic wrap and put in the fridge for 8hrs or even better overnight.
Using your kitchenaid with the whisk attachment beat the reserved coconut cream with remaining sugar and vanilla for 2-3mins or until soft peaks are formed. Spoon cream over custard, top with toasted coconut and fresh fruit.
4 x 400ml cans Coconut Cream, put in the fridge overnight
3 x 85g Raspberry jelly crystals
1 punnet Strawberries, hulled and halved
125g Raspberries
12 Egg Yolks
1/2 cup Cornflour
1 cup Caster Sugar
3 teaspoons Vanilla Essence
1/2 cup Strawberry Jam
1/2 cup Cranberry Juice
1 store bought Sponge cake or Vanilla cake recipe
Strawberries, raspberries and toasted coconut to serve
Method:
Prepare the jelly to the packet directions, pour into a trifle bowl. Cover with cling film and place into the fridge for 2hrs or until the jelly is just beginning to set (It will look like a thick syrup) Stir in strawberries and raspberries, cover and put back into the fridge until set.
Meanwhile scoop the thick top layer of coconut cream from each tin and place in a bowl, cover, and put in fridge. Place the remaining cream in a large saucepan over a low heat. Bring to a simmer and remove from heat.
Using a kitchenaid with a whisk attachment or an electric mixer beat together egg yolks, cornflour, 2/3 cup sugar and 2 teaspoons of vanilla essence until thick and creamy. Gradually add in hot coconut cream until it's all incorporated (this is so you don't curdle the eggs), then transfer mixture back into saucepan, cook, stirring constantly, over a low heat for 4-5mins or until custard mixture has thickened. Transfer mixture to a bowl cover with clingfilm and put in the fridge to cool completely ( this will take about 4hrs).
This is where you would now make your sponge cake if you were going to make it fresh. Click here for recipe.
Spoon 1/2 the custard over the jelly, spread to level. Level the top of the cake and trim to fit cake snug into trifle bowl. Slice the cake horizontally and sandwich together with jam. Place the cake on top of the custard, drizzle with cranberry juice, whisk remaining custard until smooth, spoon over cake. Cover with plastic wrap and put in the fridge for 8hrs or even better overnight.
Using your kitchenaid with the whisk attachment beat the reserved coconut cream with remaining sugar and vanilla for 2-3mins or until soft peaks are formed. Spoon cream over custard, top with toasted coconut and fresh fruit.
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