TODAY’S RECIPE: White chocolate trifle

CLASSIC dessert. Serves 10. Ingredients Lemon drizzle cake 120ml white rum Pulp of 8 passion fruit 50g coconut shavings, toasted FOR CUSTARD: 375ml whole milk 125ml double cream 50g caster sugar 350g white chocolate 7 large egg yolks FOR VANILLA CREAM: 600ml double cream Seeds of 3 vanilla pods 50g caster sugar 2 limes, zested Method

1. Put milk, cream and caster sugar in saucepan and bring to boil. Meanwhile, set bowl over pan of simmering water. Snap white chocolate into bowl and leave to melt. Put egg yolks in separate bowl.

2. Once cream mixture is up to boil, pour into bowl with yolks, whisking continually. Return mixture to pan and cook over gentle heat, whisking until it reaches 85c on a digital thermometer or has thickened enough to coat the back of a spoon. Pour custard through sieve into melted chocolate and whisk to combine. Pour white custard into bowl, cover with cling film and chill in fridge overnight.

3. The next day, crumble cake into bottom of trifle bowl or glasses and pour over rum and half of passion fruit pulp. Soak for ten minutes, spoon over chocolate custard and chill.

4. Whisk cream, vanilla seeds, sugar and lime zest to soft peaks, then spoon into piping bag with star nozzle. Pipe on top of custard, then top with remaining passion fruit pulp, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.