
Lemon & Coconut Trifle
Ditch the heavy Christmas pudding for this heavenly trifle. Perfect for summer, this light and zesty dessert will have everyone coming back for more!
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FEATURING Lemon Tart 6-Pack
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
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Candied Lemons
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Step 1
Slice 1 of the lemons into 1/2cm slices and remove any seeds
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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
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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
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Trifle
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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
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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
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Step 3
Once the jelly is set, whip the thickened cream to soft peaks using an electric mixer (or by hand using a whisk)
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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
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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
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