Chef's Recipes

Summer trifle with coconut cream and berry jelly

Australian Gourmet Traveller recipe for summer trifle with coconut cream and berry jelly by Pete Evans.

By Pete Evans
  • Serves 8
  • 40 mins preparation
  • 1 hr cooking plus setting, chilling time
Summer trifle with coconut cream and berry jelly
Summer trifle with coconut cream and berry jelly


    Berry jelly
    • 500 gm hulled strawberries, plus extra to garnish
    • 80 gm blueberries, plus extra to garnish
    • 175 gm (½ cup) raw honey
    • 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
    • 2 tsp powdered gelatine
    Vanilla syrup
    • 40 gm raw honey
    • ½ vanilla bean, split and seeds scraped


    • 1
      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).
    • 2
      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.
    • 3
      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).
    • 4
      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).
    • 5
      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.
    • 6
      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.