The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Summer trifle with coconut cream and berry jelly

Start this recipe a day ahead to chill the coconut cream and set the jelly.

You'll need

To garnish: fresh fruit, such as lychees, raspberries or peaches and edible flowers (optional)   Berry jelly 500 gm hulled strawberries, plus extra to garnish 80 gm blueberries, plus extra to garnish 175 gm (½ cup) raw honey Juice of 1 lemon 1 tbsp powdered gelatine   Almond sponge 120 gm eggwhites (about 4) 100 gm (½ cup) honey 4 eggs 130 gm almond meal 60 gm (½ cup) arrowroot 2 tbsp coconut flour 1 tsp baking powder 60 ml (¼ cup) coconut oil, melted 2 tbsp maple syrup 20 gm (¼ cup) flaked almonds   Whipped coconut cream 800 ml canned coconut cream, chilled 2 tbsp honey, or to taste   Orange-coconut custard 6 egg yolks 120 gm (1/3 cup) raw honey 580 ml coconut milk Finely grated rind of 2 oranges Scraped seeds of 1 vanilla bean 2 tsp powdered gelatine   Vanilla syrup 40 gm raw honey ½ vanilla bean, split and seeds scraped


  • 01
  • For berry jelly, bring berries, honey, lemon juice and 500ml water to the boil in a saucepan. Reduce heat to low and stir occasionally until fruit breaks down (12-15 minutes). Strain and discard pulp. Meanwhile, sprinkle gelatine over 60ml of water in a small bowl. Stand until bloomed (2 minutes), then mix into berries to dissolve. Pour into a deep tray and refrigerate until set (6-8 hours).
  • 02
  • For almond sponge, preheat oven to 160C and grease a 20cm-diameter round cake tin and line with baking paper. Whisk eggwhite and honey in an electric mixer until soft peaks form, add eggs and whisk until light and fluffy. Combine almond meal, arrowroot, coconut flour and baking powder and sift into egg mixture a third at a time, gently folding to combine. Fold in coconut oil and maple syrup, and pour into cake tin, smooth surface, sprinkle with flaked almonds and bake until golden and a skewer withdraws clean (35-45 minutes). Transfer to a wire rack, cool in tin for 15 minutes then turn out.
  • 03
  • For whipped coconut cream, open cans of chilled coconut cream and spoon hardened top layer into an electric mixer with honey. Skim remaining cream from coconut water and add to the mixer (you should have about 545gm; reserve coconut water for another use). Whisk on high speed until soft peaks form. Refrigerate to set (2-4 hours).
  • 04
  • For orange-coconut custard, whisk yolks with honey until pale, then gradually whisk in 500ml coconut milk. Transfer to a saucepan with rind and vanilla seeds. Bring to the simmer over medium-high heat, stirring constantly, until thickened (5-7 minutes). Meanwhile, sprinkle gelatine over remaining coconut milk in a bowl to bloom, then stir into custard. Remove from heat and pour into a 20cm-diameter (2.5-litre) trifle bowl. Cover with plastic wrap and refrigerate until set (1-2 hours).
  • 05
  • For vanilla syrup, bring honey, vanilla bean and seeds, and 150ml water to the boil in a saucepan. Remove from heat and cool. Discard bean and set aside.
  • 06
  • Layer fruit over custard, place sponge on top, pour on vanilla syrup and spoon in berry jelly. Top with whipped coconut cream, fruit and flowers.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Dec 2014

Recipes (14 )

You might also like...

Top 10 peanut butter desserts


Chocolate truffle layer cake

Party desserts


Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes


Balsamic caramel figs with ricotta mousse

Cheesecake recipes


Cognac and hazelnut affogato

Autumn dessert recipes


Crepes with honeyed oranges



Strawberry recipes

Pain perdu with pan-fried figs and spiced cream


Frozen dessert recipes

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.