Tipsy, Tropical Trifle

Recipe by Rita1652
READY IN: 32mins




  • For Curd.
  • In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
  • Heat to dissolve sugar whisking after a minute.
  • Add butter and stir until it has melted and combined.
  • Remove from heat and cool to room temperature.
  • Beat eggs into cooled lemon mixture until well blended.
  • Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
  • Cool.
  • Softening apricots.
  • Add white Wine to Apricots for one hour then remove from wine.
  • Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
  • For Pudding.
  • Mix the pudding ingredients together whisk till smooth set aside.
  • Assembly.
  • In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
  • Repeat with second layer.
  • Top with 1/3 of cool whip garnish with rest of cashews a coconut.
  • Refrigerate till ready to eat.