Pineapple, lime and tequila marmalade trifles

Serves 4-6 (Start a few days before serving) Desserts and puddings

Advertisement

Method

Make the sponge fingers a few days ahead, if you can, as it’s better for trifle when they get a little dry and stale.

Preheat the oven to 200C/ 180C F/Gas 6). Line and grease a 9 x 19cm loaf tin or 16–18cm diameter cake tin.

In a stand mixer fitted with the paddle attachment, or with an electric hand whisk, cream the butter and sugar together on medium speed for 5 minutes until pale and fluffy. Add the vanilla and egg yolk, mixing slowly until combined. Sift in the flour and baking powder, then fold through the ground almonds or almond flour and a pinch of salt. In a clean bowl, whisk the egg white to soft peaks, then fold it through the mixture. The cake batter should be light and loose – only add milk if it looks too stiff.

Pour the batter into the prepared tin and sprinkle with the almonds. Bake in the middle of the oven for 10–12 minutes until spongy to the touch and an inserted toothpick comes out clean. Remove from the tin and cool on a wire rack. When cool, slice into 9 x 2cm rectangular fingers and store in an airtight container until ready to use.

For the trifle, if you are making the custard yourself, make and chill in the fridge.

Preheat the grill. Sprinkle the sugar over the pineapple rings, then grill for 3–4 minutes, charring each side, or use a griddle pan. Chop into small, bite-sized pieces.

Roughly tear 4–5 sponge fingers and divide equally among 4–6 individual 250ml glass bowls, or arrange in the base of one large glass serving bowl. Put the remaining sponge fingers back in the airtight container to use for another recipe.

Mix the marmalade with the tequila and pour over the sponge fingers until they are evenly soaked, reserving some to drizzle on later. Evenly divide the pineapple chunks among the bowls, then spoon the custard on top, leaving room for the final layer, and chill until ready to serve.

Top with the whipped cream and a drizzle of the reserved marmalade syrup. Serve decorated with the toasted almonds and lime zest.

Lime and tequila marmalade

MAKES AROUND 6–7 X 250ML JARS

1.5kg unwaxed limes
750ml water
30ml freshly squeezed lemon juice
1kg white granulated sugar
90ml tequila

Follow the marmalade method, adding the tequila at the end of cooking when the temperature is slightly over 100C, which ensures the alcohol evaporates, leaving behind only the flavour. You will see it rapidly bubble when you pour it in as the alcohol reacts to the heat and burns off.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.