Frozen Strawberry Daiquiri Trifle π
Description: Your guests will love this “Do-ahead” dessert that’s so easy on you! It’s worth taking a little time to decorate before serving. If you’re making it for one of your Christmas meals, consider decorating with marzipan holly leaves and berries. Alternatively, if you’re making it during strawberry season, fresh berries will add a delightful touch. This recipe was originally from Canadian Living Magazine Christmas 1993.
Keywords: Dessert, Strawberry, Berries, Fruit, Christmas, Weeknight, Freezer, Stove Top, Small Appliance
Nutrition Information:
- Calories: 627.8
- Fat Content: 36.5g
- Saturated Fat Content: 21.4g
- Cholesterol Content: 328.3mg
- Sodium Content: 313.5mg
- Carbohydrate Content: 61.7g
- Fiber Content: 2g
- Sugar Content: 28.9g
- Protein Content: 7.4g
Ingredients:
- 1 cup white rum
- 1/4 cup frozen unsweetened strawberries
- 2 eggs
- 3/4 cup sugar
- 2 tbsp butter
- 1 tsp fresh lemon rind
- 1 tbsp lemon juice
- 1/4 cup white rum (for custard)
- 1 cup strawberries
- 1 lemon
- 1 lime
Instructions:
| Step | Description |
|---|---|
| 1 | Strawberry Custard: In a food processor or blender, puree the frozen unsweetened strawberries until smooth. Pour the puree into a heavy saucepan. |
| 2 | Add eggs, egg yolks, sugar, butter, fresh lemon rind, and lemon juice to the saucepan with the pureed strawberries. |
| 3 | Cook the mixture over medium heat, stirring constantly for 15-20 minutes or until thickened and the mixture coats a spoon. Let it cool completely, then stir in the 1/4 cup of white rum. |
| 4 | Whip the cream until it forms soft peaks. Whisk one quarter of the whipped cream into the cooled custard mixture. |
| 5 | Gently fold in the remaining whipped cream until well combined. |
| 6 | Line a 9-inch springform pan with waxed paper, allowing it to extend 1 inch above the rim of the pan. Arrange half of the cake cubes over the bottom of the pan, then drizzle with half of the white rum. |
| 7 | Spoon half of the prepared custard over the cake layer. |
| 8 | Repeat with the remaining cake cubes, rum, and custard. Smooth the top with a spatula. |
| 9 | Cover the pan and freeze the trifle for at least 8 hours, or up to 2 weeks. |
| 10 | When ready to serve, let the trifle sit in the fridge for 4 hours to thaw slightly. |
| 11 | Pipe a little whipped cream around the edges of the trifle and decorate with strawberries and lemon slices (quartered). |
| 12 | To serve, remove the sides of the springform pan and carefully peel off the waxed paper. |
This Frozen Strawberry Daiquiri Trifle is a delightful make-ahead dessert that’s perfect for any occasion, whether it’s a special holiday gathering or a casual weeknight treat. Enjoy the refreshing flavors of strawberries and rum in every bite! ππ°
