Cut cake into slices and spread with jam. Drain pineapple and place layer in serving dish. Follow with a layer of cake, top with the remaining pineapple and sprinkle with coconut. Add sliced banana and passionfruit pulp and pour over custard sauce. Chill til serving time and garnish with whipped cream and chopped lime jelly.
Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens. As Ruby said "pineapple is a versatile food" . . . no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Wednesday 12 June 2013
Coral Queen Trifle
440g can Golden Circle Crushed Pineapple, a one-layer sponge cake cut into slices, jam for spreading, 1 banana, 2 passionfruit, coconut, 500 ml custard sauce, cold.
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That's one of those recipes where it is so hard to imagine how it turns out from the instructions. It sounds delicious!
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