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.
Servings: 8 to 10
Ingredients:
-
1 pkg (298 g) pound cake,cubed
1/4 cup (50 mL) white rum
Strawberry Custard:
2 pkg (each 300 g) frozen unsweetened strawberries, thawed
3 eggs, beaten
2 egg yolks
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) butter
1 tsp (5 mL) grated lime or lemon rind
1 tbsp (15 mL) lime or lemon juice
1/3 cup (75 mL) white rum
1 cup (250 mL) whipping cream
Garnish:
1/2 cup (125 mL) whipping cream, whipped
4 strawberries, halved
2 lime slices, quartered
Preparation:
Strawberry Custard: In food processor or blender, puree 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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