Strawberry Rum Trifle

This elegant Strawberry Rum Trifle combines rich, creamy custard infused with dark rum with layers of fresh, sweet strawberries and soft sponge cake. The warmth of the rum balances the acidity of the berries, creating a sophisticated yet comforting treat. Perfect for dinner parties, holidays, or a special weekend dessert, it offers a beautiful presentation and indulgent flavor in every spoonful. The custard is silky and smooth, while the cake absorbs the rum syrup for a moist, flavorful base. It&# 226;ÂÂs a show-stopping dish that feels homemade but tastes like it came from a fine dining establishment. Ideal for celebrating milestones or simply treating yourself to something extra special.

Cooking Method: Boiling

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 214.4

Dietary: Gluten-free, Vegetarian

Description

This elegant Strawberry Rum Trifle combines rich, creamy custard infused with dark rum with layers of fresh, sweet strawberries and soft sponge cake. The warmth of the rum balances the acidity of the berries, creating a sophisticated yet comforting treat. Perfect for dinner parties, holidays, or a special weekend dessert, it offers a beautiful presentation and indulgent flavor in every spoonful. The custard is silky and smooth, while the cake absorbs the rum syrup for a moist, flavorful base. It&# 226;ÂÂs a show-stopping dish that feels homemade but tastes like it came from a fine dining establishment. Ideal for celebrating milestones or simply treating yourself to something extra special.

Ingredients

6 Egg Yolks
1/2 cup Dark rum, divided
1/2 cup Sugar
3/4 cup Plus 2 tablespoons milk
1 tablespoon Cornstarch dissolved in 2

Directions

1
In a medium saucepan, combine the egg yolks, sugar, milk, and cornstarch mixture, whisking vigorously until smooth.
2
Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and comes to a gentle boil.
3
Boil for one minute, then remove from heat and stir in half of the dark rum.
4
Allow the custard to cool slightly, then cover the surface directly with plastic wrap to prevent a skin from forming and chill until cold.
5
Slice sponge cake or ladyfingers into pieces and arrange a layer in the bottom of a clear glass trifle bowl.
6
Brush the cake layer generously with the remaining dark rum.
7
Spoon a layer of the chilled rum custard over the cake, followed by a layer of fresh sliced strawberries.
8
Repeat the layers of cake, rum, custard, and strawberries until the bowl is filled, ending with a layer of custard or whipped cream.
9
Refrigerate for at least two hours to allow the flavors to meld and the cake to soften before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 214.4kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.3g2%
Cholesterol 0.9mg1%
Sodium 18.3mg1%
Total Carbohydrate 35.7g12%
Dietary Fiber 0.0g0%
Sugars 32.3g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a non-alcoholic version, substitute the rum with extra vanilla extract and a splash of strawberry juice or simple syrup.

Ensure the custard is completely cool before assembling to prevent the cake from becoming soggy too quickly.

This trifle can be made up to 24 hours in advance. Cover and store in the refrigerator.

Use ripe but firm strawberries for the best flavor and texture. Hull and slice them just before assembling to maintain freshness.

Keywords: strawberry, rum, trifle, custard, dessert, layered, eggs, milk, cornstarch, sugar, boiling, cream, fruit, cake, boozy, indulgent, party, holiday, make-ahead, classic

Read it online: https://www.chefs-mate.com/recipe/strawberry-rum-trifle/