With the smell of sweet locally grown strawberries calling… I stopped in at a local roadside stand. By the time I got them home, I was dreaming of a fresh Strawberry Daiquiri… so... you can have your drink and eat it too… “Strawberry Daiquiri Trifle”… ENJOY!!!
Servings |
15-20 people |
Cook Time |
45 minutes |
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With the smell of sweet locally grown strawberries calling… I stopped in at a local roadside stand. By the time I got them home, I was dreaming of a fresh Strawberry Daiquiri… so... you can have your drink and eat it too… “Strawberry Daiquiri Trifle”… ENJOY!!!
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Ingredients
Rum Spiked Lime Curd
- 8 egg yolks room temperature
- 2 1/2 cups granulated sugar
- 1/2 cup cornstarch
- 3 1/2 cups water
- 1/2 cup fresh lime juice
- 2 TBSP butter
- 1 tsp lime zest
- 1 TBSP white rum
Whipped Cream
- 1 pint heavy whipping cream
- 3/4 cup powdered sugar
Macerated Strawberries
- 3 pints fresh strawberries
- 1/4 cup white rum
Servings: people
Instructions
Rum Spiked Lime Curd
- Wisk together egg yolks and set aside.
- In a medium saucepan, mix together sugar and cornstarch until completely combined. Slowly add water, mixing constantly to insure there are no lumps. Cook over medium-low heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly add 2 cups of the hot mixture to the beaten egg yolks, whisking constantly; you want to add this slowly, so as not to make scrambled eggs!
- Whisk tempered egg yolks back into saucepan. Return heat to medium-low. Stirring constantly, bring to a boil. Boil, stirring, for 1 minute. Remove from heat.
- Pour curd into a bowl. Stir in lime juice, butter, zest and rum. Place plastic wrap directly on top of curd and refrigerate until chilled. If you need to do this in a hurry; place bowl of curd in an ice bath and stir until cold.
Whipped Cream
- Put mixing bowl in the freezer for 10 minutes; this will help your cream to whip faster.
- Remove mixing bowl from freezer. Add whipping cream and whip on high speed just until cream begins to thicken. Shut the mixer off; add sugar. Continue beating on high speed until cream will form a stiff mound, do not overbeat.
Macerated Strawberries
- Wash and dry strawberries. Remove stems and slice into ¼ inch thick slices, gently toss with rum.
Assembly
- Using a 10 inch round 6 inch deep glass bowl, first layer in ¼ rum bar cubes, ¼ of the custard, ¼ of the whipped cream, and ¼ of the sliced strawberries. Continue layering until all ingredients have been used. Cover and refrigerate until serving time.
Recipe Notes
A little lime zest on top makes a GrEaT finishing touch!!
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