Lemon & Coconut Trifle

Lemon & Coconut Trifle

  • Serves 14
  • Difficulty Medium

Ditch the heavy Christmas pudding for this heavenly trifle. Perfect for summer, this light and zesty dessert will have everyone coming back for more!

Ingredients

Ingredients

Candied Lemons

2 lemons
1 cup of sugar
¾ cup of water

Trifle

14 Bakers Delight Lemon Tarts, broken up
1L thickened cream
700g lemon curd
750g coconut milk
10.5g gold leaf gelatine, about 5 leaves
¾ cup of caster sugar
½ cup shaved coconut, toasted

Method

  1. Candied Lemons

    1. Step 1

      Slice 1 of the lemons into 1/2cm slices and remove any seeds

    2. Step 2

      Stir together the sugar, water and juice of the remaining lemon in a large frying pan. Heat over medium heat until the sugar has dissolved, then add the slices of lemon in a single layer

    3. Step 3

      Cook for around 15 minutes or until the rinds have softened and the lemons have turned slightly translucent. Using tongs, remove the lemon slices from the syrup and place on a tray lined with baking paper. Allow the lemons to cool completely before using, around 1 hour

  2. Trifle

    1. Step 1

      Place the coconut milk and sugar in a saucepan and bring to a simmer. While the coconut milk is heating up, place the gelatin leaves in a bowl of cold water to soften. Remove from the water and squeeze any remaining water from the gelatin using your hands 

    2. Step 2

      Once the coconut milk has reached a simmer, remove from the heat and stir in the softened gelatin until fully combined. Pour the mixture into your trifle bowl and set in the fridge for at least 2 hours, until firm

    3. Step 3

      Once the jelly is set, whip the thickened cream to soft peaks using an electric mixer (or by hand using a whisk)

    4. Step 4

      Make a layer of the broken-up tarts on top of the jelly, followed by 1/3 of the whipped cream and ½ of the lemon curd. Repeat the layering again and top with big dollops of the last of the cream

    5. Step 5

      To finish, sprinkle over the toasted coconut and garnish with the candied lemon slices. Keep chilled in the fridge until ready to serve