Starring fresh cherries and a homemade coconut custard cream, watch this festive chocolate lamington trifle disappear.
- Serves12
- Cook time20 minutes
- Prep time30 minutes, + cooling & 6 hours chilling time
Ingredients
- 2 x 85g pkts raspberry-flavoured jelly
- 200g cherries, pitted
- 400g cherries, extra, pitted
- 1/3 cup (75g) caster sugar
- 1 tsp vanilla bean paste
- 350g pkt jam-filled lamingtons, sliced
- 350g pkt lamington fingers
- 1/2 cup (125ml) Malibu liqueur
- Whipped thickened cream, to serve
- Cherries, extra, to serve
- Coconut flakes, to serve
Custard coconut cream
- 1/3 cup (50g) custard powder
- 1/3 cup (75g) caster sugar
- 3 cups (750ml) milk
- 600ml thickened cream
- 1/2 cup (125ml) coconut cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare the jelly following packet directions. Place the cherries in a 12-cup (3L) trifle bowl and pour over the jelly. Place in the fridge for 4 hours or until set.
Step 2
Meanwhile, place the extra cherries, sugar, vanilla and 1/2 cup (125ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 10 mins or until cherries are tender and the mixture thickens slightly. Set aside to cool slightly. Transfer half the cherry mixture to a blender and blend until smooth. Place the cherry coulis in the fridge to chill. Place the remaining cherry mixture in the fridge to chill.
Step 3
To make the custard, combine the custard powder and sugar in a large saucepan. Gradually add the milk, stirring well after each addition. Place over medium-high heat and cook, stirring constantly, for 5-7 mins or until the custard boils and thickens. Transfer to a heatproof bowl and cover the surface directly with plastic wrap. Place in the fridge for 2 hours to chill.
Step 4
Transfer the custard to a large bowl. Add the cream and coconut cream. Use an electric mixer to whisk until soft peaks form. Add half the remaining cherry mixture and gently fold to marble.
Step 5
Spoon one-third of the custard mixture over the jelly mixture. Top with half the combined lamington and drizzle with half the liqueur or syrup. Spoon over half the remaining cherry mixture. Continue layering with the remaining custard mixture, combined lamington, liqueur or syrup and cherry mixture, finishing with a layer of the custard mixture. Top with whipped cream and drizzle with cherry coulis. Top with extra cherries and the flaked coconut to serve.
Recipe tip
COOK. STORE. SAVE.
Swap it up: For a non-alcoholic version, instead of Malibu liqueur, use hazelnut flavoured coffee syrup!
Choc-cherry lamington trifle
- Serves12
- Cook time20 minutes
- Prep time30 minutes, + cooling & 6 hours chilling time
Ingredients
- 2 x 85g pkts raspberry-flavoured jelly
- 200g cherries, pitted
- 400g cherries, extra, pitted
- 1/3 cup (75g) caster sugar
- 1 tsp vanilla bean paste
- 350g pkt jam-filled lamingtons, sliced
- 350g pkt lamington fingers
- 1/2 cup (125ml) Malibu liqueur
- Whipped thickened cream, to serve
- Cherries, extra, to serve
- Coconut flakes, to serve
Custard coconut cream
- 1/3 cup (50g) custard powder
- 1/3 cup (75g) caster sugar
- 3 cups (750ml) milk
- 600ml thickened cream
- 1/2 cup (125ml) coconut cream
Description
Starring fresh cherries and a homemade coconut custard cream, watch this festive chocolate lamington trifle disappear.
Method
Step 1
Prepare the jelly following packet directions. Place the cherries in a 12-cup (3L) trifle bowl and pour over the jelly. Place in the fridge for 4 hours or until set.
Step 2
Meanwhile, place the extra cherries, sugar, vanilla and 1/2 cup (125ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 10 mins or until cherries are tender and the mixture thickens slightly. Set aside to cool slightly. Transfer half the cherry mixture to a blender and blend until smooth. Place the cherry coulis in the fridge to chill. Place the remaining cherry mixture in the fridge to chill.
Step 3
To make the custard, combine the custard powder and sugar in a large saucepan. Gradually add the milk, stirring well after each addition. Place over medium-high heat and cook, stirring constantly, for 5-7 mins or until the custard boils and thickens. Transfer to a heatproof bowl and cover the surface directly with plastic wrap. Place in the fridge for 2 hours to chill.
Step 4
Transfer the custard to a large bowl. Add the cream and coconut cream. Use an electric mixer to whisk until soft peaks form. Add half the remaining cherry mixture and gently fold to marble.
Step 5
Spoon one-third of the custard mixture over the jelly mixture. Top with half the combined lamington and drizzle with half the liqueur or syrup. Spoon over half the remaining cherry mixture. Continue layering with the remaining custard mixture, combined lamington, liqueur or syrup and cherry mixture, finishing with a layer of the custard mixture. Top with whipped cream and drizzle with cherry coulis. Top with extra cherries and the flaked coconut to serve.