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Tropical Durian Trifle
Recipe by Darrsh Clarke
Try this delicious tropical durian trifle
- Steps
- Ingredients
Steps
- Pre-heat oven to 170°C fan forced. Line a 20cm x 20cm cake tin with baking paper.
- To make the Sponge, place the butter and sugar in the bowl of a stand mixer with a paddle attachment, beat for 2 minutes or until light and creamy.
- Add the eggs, one at a time, making sure they are well combined before adding the next one.
- Sift the self-raising flour and add gradually, alternating with milk. Fold in each addition on a low speed to combine. Transfer to the cake tin and tap on the bench to remove bubbles.
- Bake in the middle rack of oven for 25-30 minutes, or until a skewer comes out clean. Remove from oven and let cool in the tray for 5 minutes before turning out onto a wire rack. Set aside.
- For the Coconut Lime Syrup, combine coconut water and sugar in a small saucepan over a high heat. Bring to a boil and stir until sugar has completely dissolved. Reduce heat then add Malibu and simmer for 5 minutes.
- Add the juice of the lime and stir. Allow to cool and set aside.
- For the Durian Custard, remove the flesh from the durian and weigh up to 500g of the flesh. Heat an equal quantity of milk to the durian in a medium saucepan and bring to a gentle simmer.
- Add durian to the saucepan and stir to combine. Remove from the heat and allow to sit for 10 minutes, stirring occasionally.
- Blend with a stick blender for 1 minute, ensuring no fibre remains and until the mixture turns to a custard-like thickness. Transfer to a piping bag and set aside in fridge until ready to assemble.
- Select 4 trifle glasses with a 10-12cm diameter. Measure and cut 4 circles from the sponge that are same the diameter as the glasses.
- Slice the sponge in half horizontally, to create 8 sponge discs and place onto a baking tray. Use a wooden skewer to poke 10 holes into each sponge disc. Drizzle the coconut syrup over each sponge disc - ensuring they are moist, but not saturated. Set aside until ready to assemble.
- For the Coconut Cream, add whipping cream to the bowl of a stand mixer fitted with a whisk attachment. Whisk until soft peaks form, about 1-2 minute.
- Add coconut cream and continue whisking until well combined and medium peaks form. Transfer to a piping bag and set aside in fridge.
- To serve, place a disc of coconut lime sponge at the base of the trifle glasses. Pipe a 2cm layer of durian custard over the sponge.
- Pipe a 2cm layer of coconut cream over the durian custard. Repeat with one more layer l and finish with fresh mango cubes.
