Caribbean Piña Colada Trifle
Details
- Servings: 30
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- caribbean
Ingredients
- 2 very ripe mangos, peeled and cubed
- 185g/6½oz granulated sugar
- 1 tbsp lemon juice
- For the decoration
- 2 limes
- 570ml/1 pint double cream, softly whipped
- light brown food colouring
- 1 maraschino cherry
- 750ml/1¼ pint coconut cream
- 450ml/16fl oz milk
- 1 tsp vanilla extract
- 10 large free-range egg yolks
- 85g/3oz caster sugar
- 6 level tsp custard powder
- 4 free-range eggs, separated
- 140g/5oz caster sugar
- 115g/4oz plain flour
- ½ tsp baking powder
- ¼-⅓ fresh pineapple
- 2 tbsp granulated sugar
- ½ tsp pineapple extract
- coconut-flavored rum, such as Malibu, to taste
- 55g/2oz slightly salted butter
- 55g/2oz caster sugar
- ½ tsp vanilla extract
- 1 free-range egg white
- 40g/1½oz plain flour
- 1 pineapple, ⅔ cut into thin rings, core removed
- 3 kiwi fruit, peeled and sliced
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