Pine Lime Christmas Trifle

Ingredients:

• 60g cornstarch
• 750ml pine lime cocktail mix
• 24 large egg yolks (save whites for pavlova)
• 340g unsalted butter, cubed
• 1kg cream cheese, at room temperature
• 2 teaspoons vanilla extract
• 3½ cups confectioners’ sugar
• 3 cups heavy whipping cream, cold
• Roughly 30 coconut macaroons
• 500g white chocolate curls*
• ½ cup toasted shredded coconut

Method:

Pine Lime Curd:

1. In a small bowl, whisk together the cornstarch and sugar until well combined.

2. In a large saucepan, add the sugar-cornstarch mixture, egg yolks, and ½ cup of pine lime cocktail mix. Whisk until smooth, ensuring no lumps of cornstarch or egg yolk remain.

3. Gradually pour in the rest of the pine lime cocktail mix while whisking to create a smooth mixture. Add the cubed butter.

4. Heat the mixture over medium-high heat, whisking frequently, until it reaches a boil.

5. Once it boils, reduce the heat and continue cooking, whisking continuously to prevent the egg yolks from scrambling. The mixture will thicken like custard as it cooks.

6. (Optional but recommended) Remove from heat and use a stick blender to blend the curd for a creamy texture. Alternatively, blend in a blender or food processor for 1-2 minutes.

7. Pour the curd into a bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Cool slightly, then transfer to the fridge to chill completely, preferably overnight.

Cream Layer:

1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

2. In another large bowl, beat the cream cheese with the confectioners’ sugar until smooth and creamy. Add the vanilla extract and beat in a third of the whipped cream. Gently fold in the remaining whipped cream with a spatula until well combined.

Assemble:

1. Fill a piping bag with the chilled pine lime curd and pipe a layer on the base of a trifle dish.

2. Arrange a layer of coconut macaroons on top of the curd, making sure they touch the edge of the dish.

3. Spoon half of the cream mixture on top of the macaroons and spread evenly.

4. Repeat the layers: curd, macaroons, then cream.

5. Finish by topping the trifle with white chocolate curls and toasted shredded coconut.

Refrigerate until ready to serve.

*note* To make chocolate curls use a vegetable peeler on the side of the block of chocolate