Frozen Strawberry Daiquiri Trifle

Author: Canadian Living

Flecked with cubes of pound cake, this rosy pink dessert is a festive yet surprisingly light finish to a special meal.

  • Portion size 10 servings

Ingredients

  • 1 pkg pound cake cubed
  • 1/4 cup white rum
Garnish:
  • 1/2 cup whipping cream whipped
  • 4 strawberries halved
  • 2 lime slices quartered
Strawberry Custard:
  • 2 pkg frozen unsweetened strawberries thawed
  • 3 eggs beaten
  • 2 egg yolks
  • 1 cup granulated sugar
  • 1/4 cup butter
  • 1 teaspoon grated lime rind
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1/3 cup white rum
  • 1 cup whipping cream

Method

Strawberry Custard: In food processor or blender, purée strawberries; pour into large heavy saucepan. Add eggs, egg yolks, sugar, butter, lime rind and lime juice; cook over medium heat, stirring constantly, for 15 to 20 minutes or until thickened and mixture coats spoon. Let cool completely. Stir in rum. Whip cream; whisk one-quarter into cooled custard. Fold in remaining whipped cream.

Line side of 9-inch (2.5 L) springform pan with waxed paper, extending 1 inch (2.5 cm) above rim of pan. Arrange half of the cake over bottom; drizzle with half of the rum. Spoon half of the custard over top. Repeat layers, smoothing top. Cover and freeze for at least 8 hours or up to 2 weeks.

Garnish: Using pastry bag or spoon, pipe or spoon whipped cream around edge of trifle. Garnish with strawberries and lime slices. Let stand in refrigerator for 4 hours or until partially thawed. Remove sides of pan; peel off paper.

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Baking & Desserts

Frozen Strawberry Daiquiri Trifle

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