Strawberry Daiquiri Trifle
Strawberry-studded jelly, layered with sponge fingers doused in rum and lime juice, vanilla custard and cream – it’s hard to beat this daiquiri cocktailflavoured twist on the classic trifle. SPONGE FINGERS (GLUTEN-FREE) 3 large eggs
⅓ cup caster sugar
¾ cup gluten-free cornflour ¼ cup sugar, to dust TRIFLE 2 x 85g packets strawberry jelly 750g strawberries, hulled, sliced
½ cup sugar
Juice of 3 limes
¼ cup water
⅓ cup white rum
1 litre good-quality vanilla bean custard 300ml lightly whipped cream
Sponge fingers: Preheat the oven to 180°C (160°C fan-bake).
Using an electric mixer, beat the eggs and sugar in a large bowl for 5-8 minutes or until thick and creamy. Sift the cornflour over the egg mixture and gently fold to combine.
Using a piping bag with a plain 1.5cm tip, pipe the batter in 10cm lengths onto baking trays, leaving space between each to allow for spreading during cooking. Lightly dust the tops with sugar.
Cook trays in relays – bake two trays worth at a time for 10 minutes, then rotate the trays and bake for another 5 minutes until the sponge fingers are golden brown and set.
Trifle: Prepare the jelly following the packet instructions. Pour into a 4 litrecapacity glass trifle dish. Cool to room temperature then refrigerate for 1-2 hours or until just beginning to set (it should have a thick, syrupy consistency). Stir in one-third of the strawberries. Refrigerate for 4 hours or until fully set.
Meanwhile, put the sugar with the lime juice and water in a small pot set over a low heat. Cook, stirring, until the sugar has dissolved. Increase the heat and bring to the boil. Boil, without stirring for 3-5 minutes or until the mixture is syrupy. Stir in the rum and set aside to cool.
Add half the remaining strawberries to half the rum syrup, cover and refrigerate until required.
Spoon half the custard over the jelly. Arrange a double layer of sponge fingers on top, drizzle with some rum syrup and scatter with the remaining strawberries. Add another layer of custard and another layer of sponge fingers drizzled with rum syrup. Cover and refrigerate for 4 hours.
To serve, dollop whipped cream on top of the trifle and spoon over the chilled strawberries in rum syrup. Serves 12-16