A British classic, this dessert has many variations. Originally it consists of sponge cake soaked in syrup, topped with fruit and custard and whipped cream to finish it off. I decided to experiment with the numerous limes that my tree had borne this year. Asian limes are much stronger than lemons and so a little bit goes a long way.
I also wanted something without too many calories and so I substituted Greek yogurt for the cream. I also made a coconut milk custard instead of the usual egg custard, which is both dairy free and eggless. You can make this completely vegan by using vegan cake and coconut milk yogurt.
Lime and coconut is a wonderful combination. Trifle is all about layering. The bottom layer consisted of sponges sandwiched with lime jam that I had made earlier. These were soaked in syrup and topped with the coconut milk custard. Then I topped this off with the plum compote and the final layer was the lime curd folded with the Greek yogurt.
The layers blended well together and the result was a lovely trifle with a decidedly sharp lime flavour. I love lime and lemons and so I found it delicious. You can let your imagination run riot and experiment with various fruits such as raspberries, strawberries, oranges, etc.
PREP: 20 minutes COOK TIME: 40 minutes
6-8 trifle sponges or shop bought cake cut into slices
400 ml+ 3 tbsp coconut milk
3 tbsp cornflour
1/3 cup sugar
1 tsp vanilla extract
600 ml water
350 grams sugar
1 tbsp lime zest
500 gms plums
400 ml Greek yogurt
1/3 cup lime/lemon curd
6-8 tbsp lime/lemon jam
3-4 tbsp vodka (optional)
First, make the sugar syrup by boiling the 600 ml water with the 350 gms sugar for about 10-15 minutes until you obtain a syrup. Add the lime zest and allow it to cool.
Cut the plums around the middle and twist to remove the stone from the centre. Place the plums in a small pan and add about a cup of the sugar syrup. Cook for about 10 minutes until the plums are softened but still whole. You can also cook them completely to make a sauce but I just left them whole. Reserve some of the syrup for decoration.
Mix the 3 tbsp coconut milk with the cornflour to make a slurry. Place the 400 ml coconut milk in a pan with the 1/3 cup sugar, vanilla extract and add the slurry. Heat the mixture, stirring vigorously until the mixture thickens to a custard. It will take about 10 minutes. Cool completely.
Place the lime curd in a bowl and fold the Greek yogurt through it, until they are well blended. Do not overmix.
Sandwich the sponges with lime jam or any other jam that you prefer. Place the sponges in a wide glass dish and spoon about a cup of the sugar syrup on them to soak them completely. Splash the vodka on top. Next spoon the coconut milk custard on the sponge layer and then the plum compote. Finish the dessert with the lime curd and Greek yogurt mixture. Decorate with the reserved plum syrup and enjoy.