Like sunshine in a bowl, this tropical, sugar-free trifle is all about the pineapple.
For the Swiss rolls:
Heat oven to 170°C. Line a 24 x 30cm Swiss roll pan with baking paper.
Beat egg whites with electric beaters until they form soft peaks. Using a stand mixer, beat egg yolks and honey until pale yellow (1-2 minutes). Add flour, vanilla bean paste and bicarb soda to yolks and honey and beat until well combined. Using a metal spoon, mix 1/3 of the egg white mixture into the egg and flour mixture. Gently fold in the remaining egg whites.
Spread into lined baking pan and bake for 12-15 minutes until golden brown. Prepare a sheet with baking paper and sprinkle it with coconut blossom sugar. When cake comes out of the oven, lift it from the pan using the baking paper. Place on top of prepared baking paper and remove the baking paper that it was baked with. Start rolling it up from the longest side to attain more mini Swiss rolls. Keep aside until needed.
For the crushed pineapples:
Place into a saucepan with enough water to cover the base. Heat over medium heat until boiling. Reduce the heat to medium/low and simmer, stirring occasionally. Add honey, rice malt syrup, zest, and lemon to taste. Once it thickens, remove from heat and place into shallow bowl and cool over ice bath or place bowl in freezer.
For the Swiss roll filling:
Use electric beaters to beat the coconut cream that has separated to the top of the can (about 1 cup). Fold cooked crushed pineapple through the whipped coconut cream. After cake has cooled, unroll and cut strips of cake approximately 5cm wide to create mini Swiss rolls.
For the jelly:
Place cold water in saucepan and dissolve agar agar immediately. Thereafter add other ingredients and whisk. Once it boils, remove from heat. Pour into two round bowls similar in size to trifle bowl and line with cling wrap.
For the custard:
Place milk in saucepan with vanilla and honey and bring to almost boiling point, then remove from the heat. Beat the eggs in a mixing bowl until combined. Pour the hot milk over the eggs and whisk in well. Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon. Remove from the heat quickly and pour back into the mixing bowl. Whisk well to cool a little and smooth it out. Check for sweetness and adjust.
For the Chantilly cream:
Whisk the cream till soft peaks, then add maple syrup and coconut blossom sugar to taste.
For the biscuit, cream butter and coconut sugar, add other ingredients and combine. Form balls and place on greased tray and bake on 175°C for 15 minutes or till crisp and golden.
Prepare decorative elements such as pineapple flowers and the biscuit crumb.
To assemble, start by layering the Swiss roll first in the base and coming up sides of the bowl, pour or place over the crushed pineapple and syrup, then the jelly, then place pineapple pieces on outer of bowl creating a border of pineapple pieces, then a layer of custard, then a few more pieces of pineapple, then sprinkle biscuit crumbs and repeat all layers again.
*This recipe has not been edited or tested by the Bake Off Food Department
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