Tested till perfect Frozen Strawberry Daiquiri Trifle

Frozen Strawberry Daiquiri Trifle

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

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1 pkg 1pkgpound cakepound cakes, cubed
  • 1/4 cup 1/4cupwhite rum

Strawberry Custard:

  • 2 pkg 2pkg(each 300 g) frozen unsweetened strawberries, thawed
  • 3 3eggeggs, beaten
  • 2 2egg yolkegg yolks
  • 1 cup 1cupgranulated sugar
  • 1/4 cup 1/4cupbutter
  • 1 tsp 1tspgrated lime rind or lemon rind
  • 1 tbsp 1tbsplime juice or lemon juice
  • 1/3 cup 1/3cupwhite rum
  • 1 cup 1cupwhipping cream


  • 1/2 cup 1/2cupwhipping cream, whipped
  • 4 4strawberrystrawberries, halved
  • 2 2lime slices, quartered
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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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