Desserts Coconut and Raspberry Trifle
Serves : 8
Preparation Time: 10 minutes
Cooking Time: none
Ingredients
- 50g 70% dark chocolate, roughly chopped
- 250g Madeira cake, cut into chunks
- 300ml pineapple juice
- 400g raspberries
- 1 tbsp toasted coconut flakes
- 400ml whipping cream
- 100ml Malibu
Nutrition
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Method
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Place the chocolate into a small bowl and set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water.
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Leave to melt, only stirring when you can see that the chocolate has melted then remove and allow to cool slightly while you prepare the rest of the dish.
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Place the Madeira cake into the bottom of a large trifle dish, then drizzle with 200ml of the pineapple juice and scatter half the raspberries and toasted coconut flakes over the top.
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Pour the cream into a medium bowl with the Malibu and remaining pineapple juice and whisk until soft peaks are formed – just enough to hold a peak shape.
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Spoon the cream onto the raspberries then scatter the remaining raspberries and half the remaining coconut over the top.
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Drizzle with the cooled melted chocolate then top with the last of the toasted coconut flakes and serve straightaway.
