- 50 mins
- 30 mins
- 1 x 85g sachet strawberry jelly
- 200g Frozen Strawberries
- 1 tbsp lemon juice
- 1 tbsp sugar
- 4 large eggs, room temperature
- 3/4 cup (165g) caster sugar
- ½ tsp Queen Concentrated Vanilla Extract
- 2 tsp plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp cream of tartar
- ¾ cup+ (110g) cornflour
Chocolate & Coconut Icing
- 2 cups (300g) icing sugar, sifted
- 200g dark chocolate (70% is best)
- 20g unsalted butter
- 1/3 cup cocoa powder
- ¾ cup (180ml) milk
- 3 ¼ cups (300g) desiccated coconut
Vanilla Bean Custard
- 750g Double thick custard *See notes to make your own
- 2 tsp Queen Organic Vanilla Bean Paste
- 300ml thickened cream
- 1 tsp Queen Organic Vanilla Bean Paste
- Fresh strawberries
Method - Jelly
Prepare jelly as per pack directions, then pour into the base of a 20cm trifle bowl. Allow to set.
Method - Berry Coulis
Place all ingredients in a medium saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, stirring regularly. Use a stick blender to puree, or allow to cool before pureeing in a blender. Chill in fridge until ready to use.
Method - Sponge Cake
Preheat oven to 150C fan-forced. Grease and line the base of 2 x 20 cm cake pans. Dust the sides of your greased cake tins, tapping out the excess.
In the bowl of a stand mixer, or using a hand mixer, beat eggs, sugar and Vanilla Extract on highest speed for 8 minutes.
In a 1 cup measurement combine plain flour, bicarbonate of soda and cream of tartar. Then add cornflour to the measuring cup to make a combined amount measuring one full cup. Sift together 3 times.
Sift half the flour mixture over the egg mixture, fold through until just combined. Repeat with remaining flour mixture. Divide mixture between tins and bake for 20 minutes or until cake springs back when touched and is coming away slightly from sides of pan.
Method - Chocolate & Coconut Icing
In a microwave safe bowl, melt chocolate and butter in 30 second increments until smooth. Add sifted icing sugar and cocoa powder, then whisk in the milk.
Place coconut in a baking tray. Dip cake layers one and a time in to the chocolate icing making sure they are completely coated, allowing any excess to drip off. Cover with coconut then place wire rack to set. You should have some remaining chocolate icing and desiccated coconut, mix together to make little lamington truffle balls. Coat these with an extra layer of coconut.
Method - Vanilla Bean Custard
If making your own, see recipe notes. If using store bought, simply add a generous squeeze of Queen Vanilla Bean Paste and mix through.
Method - To assemble
Place first lamington cake layer into trifle bowl on top of jelly layer. Spoon and spread custard over lamington layer, then lightly spread over berry coulis. Top with second lamington layer. Cover with cling wrap and place in fridge to chill. This trifle can be served straight away, but tastes best when left for 6 hours to overnight.
Whip cream and Vanilla Bean Paste to firm peaks. Spoon onto trifle and top with fresh berries and lamington truffles to serve.
To make your own custard follow the directions below:
600ml full cream milk
2 tsp Queen Organic Vanilla Bean Paste
4 large egg yolks
¼ cup (55g) caster sugar
1 tbsp cornflour
STEP 1 In saucepan over medium-low heat, pour in the milk and Vanilla Bean Paste. Bring just to the simmer, then remove from heat.
STEP 2 In a large mixing bowl, using a stand or hand mixer, whisk the egg yolks with the sugar and cornflour until pale and thick. Gradually add the warm milk a ½ cup at a time, whisking well before each addition.
STEP 3 Pour the mixture back into the pan and cook gently on a low heat for about 8-10mins until thickened, whisking continuously. Strain thought a sieve if you notice any lumps. Place a sheet of cling wrap directly on top of the custard, bring to room temperature, before popping into the fridge.