This dish provides an exotic twist to the conventional Christmas trifle. Christmas just wouldn't be Christmas without a show stopping trifle. This trifle recipe is a perfect Boxing Day dessert
1 hrPrep Time
15 minCook Time
1 hr, 15 Total Time
- 210g (71/2oz) coconut macaroons
- 85g (31/2oz) lemon-flavoured jelly
- 1 x 18cm (7in) plain Madeira cake, very thinly sliced
- juice and pulp of 4 passion fruit
- 2 large mangoes, peeled and chopped
- 300ml (1/2pt) double cream
- 600ml (1pint) double cream
- 75g (3oz) caster sugar
- 6 free-range egg yolks
- 3 tablespoons corn flour
- toasted desiccated coconut and physalis, to decorate
- 1 x 2.5 to 3 litres (4 ½ to 5 ¼ pt) trifle dish
- Dissolve the lemon jelly in 450ml (15fl oz) of boiling water. Cool and refrigerate until the jelly has set, as per instructions.
- For the custard, heat cream on a low heat, stirring continuously. Mix the sugar, egg yolks and corn flour together. Pour onto cream, return to the pan and cook until the mixture has thickened, stirring continuously. Strain and cool. Then refrigerate until cold.
- Place the macaroons in the trifle dish. Mix in with the custard. Trim the sponge to fit the bowl. Mix the fruit and put on top of the sponge, reserving 3 tablespoons. Chop the jelly and spread over the fruit. Top with the remaining custard.
- Lightly whip the cream and spoon on top. Decorate with the remaining passion fruit, mangoes, physalis and coconut.