Coconut Tipsy Trifle
Sponge cake soaked in white wine syrup, layered with coconut custard and topped with oven-browned meringue.
Ingredients
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- 2coconuts
- 1 lwater
- 3 lmilk
- 3 cupssugar
- the coconut water
- 1/2 teaspoonsalt
- 6 tablespoonscornstarch
- 1/2 cupwater
- 1/2 cupsugar
- 1 cupwhite wine
- 8egg whites
- 2 cupssugar
- 1/2 cupwater
- 1/2 teaspooncream of tartar
Instructions
- Coconut custard: blend the coconuts in the water, bring to a boil and add the sugar; when the coconut is soft add the milk and the coconut water; cook for a while; add the cornstarch dissolved in a little milk and stir constantly until it no longer tastes of cornstarch.
- Syrup: boil the water and sugar until dissolved, remove from heat and add the wine.
- Meringue: beat the egg whites to stiff peaks with the cream of tartar; make a syrup with the sugar to the soft-ball stage and pour it over the whites, beating constantly.
- Assembly: place sponge cake in a mold, drizzle with the syrup, pour over the coconut custard and cover with the meringue; bake with top heat to brown the whites.
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