CMJ's famous trifle
A good trifle is just one of those things I love. You will love this one. It’s massive. You can, of course, give it your own spin — there’s no right or wrong with trifle.
This recipe is taken from Cooking 4 Change. With all profits from Cooking 4 Change cookbook going to the Cooking 4 Change Foundation to be distributed to the charities Auckland City Mission, Leukaemia & Blood Cancer NZ, Paw Justice and the Starship Foundation, every gift you make of this book is also a gift to a very good cause.
The book is a collection of recipes shared by 101 New Zealand celebrities with Dick Frizzell, Colin Mathura-Jeffree’s trifle might be one you want to share before Christmas Day. Available from bookstores or at pottonandburton.co.nz/c4c
- For the custard, place the milk in a double boiler and bring it to a simmer. Add the cardamom pods, vanilla bean and vanilla extract. Place the sugar, egg yolks and cornflour in a bowl and whisk to combine. Splash a little of the heated milk into the egg mixture, then stir the egg mixture into the hot milk. Stir over a low heat until it is thick enough to coat the back of a wooden spoon. Remove the vanilla bean and cardamom pods, pour into a bowl and set aside to cool to room temperature.
- Place the seasonal fruit in a pot with the coconut water, sugar and ½ cup of the passionfruit vodka. Cook over a medium heat until the fruit is soft but not mushy.
- Place the jelly crystals in a bowl and add 2/3 cup boiling water. Stir to dissolve then add the remaining passionfruit vodka. Chill then dip each slice of jam roll into the jelly mixture and place on the bottom of a large glass bowl.
- Top with a layer of the cooked fruit, then dollop over some jam and swirl over some passionfruit pulp. Carefully pour some custard on top. Repeat the layers then top with the strawberries.