Frozen Strawberry Daiquiri Trifle
This recipe makes 10 servings
Flecked with cubes of pound cake, this rosy pink dessert is a festive yet surprisingly light finish to a special meal.
Ingredients
- 1 pkg pound cakes , cubed1 pkg pound cakes, cubed
- 1/4 cup white rum 1/4 cup white rum
- Strawberry Custard:
- 2 pkg (each 300 g) frozen unsweetened strawberries , thawed2 pkg (each 300 g) frozen unsweetened strawberries, thawed
- 3 eggs , beaten3 eggs, beaten
- 2 egg yolks 2 egg yolks
- 1 cup granulated sugar 1 cup granulated sugar
- 1/4 cup butter 1/4 cup butter
- 1 tsp grated lime rind 1 tsp grated lime rind or lemon rind
- 1 tbsp lime juice 1 tbsp lime juice or lemon juice
- 1/3 cup white rum 1/3 cup white rum
- 1 cup whipping cream 1 cup whipping cream
- Garnish:
- 1/2 cup whipping cream , whipped1/2 cup whipping cream, whipped
- 4 strawberries , halved4 strawberries, halved
- 2 lime slices , quartered2 lime slices, quartered
Preparation
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.
- Keywords : Dessert; Food Processor; Make-Ahead; Summer; Eggs; Strawberries; Rum;
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