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Aussie Christmas Trifle

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Serves: several

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Australian native flavours and a touch of Asian make the perfect summer trifle. All trifles have a cake base - I buy mine from Chinatown... Pandan chiffon sponge cake (or you can make your own) The Australian herb Lemon Myrtle and native fruit Wild Finger Lime are getting easier to find in Australia and you might be able to order them online from overseas. Like many trifles and parfaits, this recipe is made up and the quantities are flexible - add more of the things you like and less of the things you dont, and substitute the things you can't find!

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Ingredients

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for the trifle

  • 1 Pandan chiffon sponge cake
  • 2 tablespoons wild lime liqueur (or lime liqueur, or limoncello)
  • 1 tub wild finger lime butter
  • 2 fresh finger limes
  • 1 can coconut milk
  • 10 grams cornflour
  • 63 ml caster sugar
  • ½ teaspoon vanilla

for the fruit salad

  • 1 dragon fruit (chopped)
  • 1 jackfruit (chopped)
  • 1 star fruit (chopped)
  • 1 mangosteen (chopped)
  • 1 mango (chopped)
  • 1 pineapple (chopped)
  • 1 passionfruit (chopped)

for the garnish

  • 4 fresh finger limes (with flesh scooped out and skin finely grated)

Method

  1. Make a Coconut Custard:
  2. Heat coconut milk slowly, with sugar and vanilla, stir in the cornflour mixed in a little coconut milk, heat slowly, stirring, until just boiling. Cool.
  3. Assemble the trifle by breaking up the cake and spilling it into the serving bowl. Sprinkle liberally with the liqueur.
  4. Splodge small teaspoonfulls of Lime Butter amongst the cake pieces.
  5. Pour the coconut custard over the cake.
  6. Dob the whipped cream over the coconut layer and use some extra lime curd to swirl through - makes it very pretty on top.
  7. Garnish with the wild finger lime flesh (its like tiny balls and squirts between your teeth - its lovely and refreshing) and grated finger lime zest.
  8. Serve with big spoonfulls of exotic fruit salad on a hot Christmas day by the pool.

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