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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 pkg pound cakes, cubed
1/4 cup white rum
Strawberry Custard:
2 pkg frozen unsweetened strawberries, thawed
3 eggs, beaten
2 egg yolks
1 cup granulated sugar
1/4 cup butter
1 tsp grated lime rind
1 tbsp lime juice
1/3 cup white rum
1 cup whipping cream
Garnish:
1/2 cup whipping cream, whipped
4 strawberries, halved
2 lime slices, quartered
Strawberry Custard: In food processor or blender, puree strawberries; pour into large heavy saucepan. Add eggs, egg yolks, sugar, butter, lime rind and lime juice; cook over medium heat, stirring constantly, for 15 to 20 minutes or until thickened and mixture coats spoon. Let cool completely. Stir in rum. Whip cream; whisk one-quarter into cooled custard. Fold in remaining whipped cream.
Line side of 9-inch springform pan with waxed paper, extending 1 inch above rim of pan. Arrange half of the cake over bottom; drizzle with half of the rum. Spoon half of the custard over top. Repeat layers, smoothing top. Cover and freeze for at least 8 hours or up to 2 weeks.
Garnish: Using pastry bag or spoon, pipe or spoon whipped cream around edge of trifle. Garnish with strawberries and lime slices. Let stand in refrigerator for 4 hours or until partially thawed. Remove sides of pan; peel off paper.
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FROZEN STRAWBERRY DAIQUIRI TRIFLE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 pkg pound cakes, cubed
1/4 cup white rum
Strawberry Custard:
2 pkg frozen unsweetened strawberries, thawed
3 eggs, beaten
2 egg yolks
1 cup granulated sugar
1/4 cup butter
1 tsp grated lime rind
1 tbsp lime juice
1/3 cup white rum
1 cup whipping cream
Garnish:
1/2 cup whipping cream, whipped
4 strawberries, halved
2 lime slices, quartered
Strawberry Custard: In food processor or blender, puree strawberries; pour into large heavy saucepan. Add eggs, egg yolks, sugar, butter, lime rind and lime juice; cook over medium heat, stirring constantly, for 15 to 20 minutes or until thickened and mixture coats spoon. Let cool completely. Stir in rum. Whip cream; whisk one-quarter into cooled custard. Fold in remaining whipped cream.
Line side of 9-inch springform pan with waxed paper, extending 1 inch above rim of pan. Arrange half of the cake over bottom; drizzle with half of the rum. Spoon half of the custard over top. Repeat layers, smoothing top. Cover and freeze for at least 8 hours or up to 2 weeks.
Garnish: Using pastry bag or spoon, pipe or spoon whipped cream around edge of trifle. Garnish with strawberries and lime slices. Let stand in refrigerator for 4 hours or until partially thawed. Remove sides of pan; peel off paper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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