7 Layer Citrus Trifle

When I was at University I worked at a retail store in a shopping centre. It was a great job; discount clothes, working with my best mates, cute customers! Thursday nights were my favourite. It was army payday and it was corporate policy to give servicemen a percent discount (or at least it was my own personal policy!). The crushes I had! 

One of our jobs was to 'dress the windows'. We had mannequins, props and signage and often a theme to follow. This was a challenge for me as I like symmetry. Sounds weird I know, but I like things even, centered and balanced... In life and windows displays! This made my merchandising efforts quite boring (but hopefully not my life!).

I do like symmetry and balance in my cooking as well, especially in plating and decorating. Sometimes going off centre can make a dish look messy and less appealing. How do you challenge an anally symmetrical food blogger? A 7 layer trifle!

This concept comes from Raspberri Cupcakes. I had made it twice in my sugar eating days and it was a hit a parties. With so many different textures and flavours it's a different dessert with each spoonful. It is a lot of work with so many different elements and cooking methods but it is well worth it! Ensure you plan ahead. Some elements can be made a couple of days ahead (curd, mousse, biscuits, cream) and then constructed before serving. If you put it together a few hours before serving it will help the and textures settle into each other. 

7 LAYER CITRUS TRIFLE
(based on this recipe from Raspberri Cupcakes)

LAYER 1: Lemon Mousse
(adapted from Empowered Sustenance)

INGREDIENTS
3/4 cup Lemon Curd (from recipe below)
1 cup coconut cream, tin opened and placed in fridge for at least 2 hours, preferably overnight
1 Tablespoon Gelatin
Maple Syrup to taste

INSTRUCTIONS
In a small saucepan whisk together coconut cream and gelatin. Let sit for 10 minutes.
Place saucepan over a medium heat and whisk until gelatin dissolves.
Pour into a bowl and allow to set for 4 hours.
In a food processer, place curd and set gelatin cream and blend on high until creamy. This may take up to 5 minutes. Add maple syrup to taste if required.
Once smooth place on bottom of trifle dish. Store in fridge.
If storing in fridge before assembly the Mousee may need to be blended again before using.

LAYER 2: Lemon Cake
This is a 1/2 recipe of the lemon flavored versatile cake.

INGREDIENTS
3 eggs
1/4 cup Maple syrup
2 teaspoons Vanilla essence
1/4 plus 1/8 Coconut flour
2 teaspoons baking powder
1 tablespoon lemon juice
1/2 teaspoon lemon zest

INSTRUCTIONS
Preheat oven to 175C.
Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add the maple syrup; 1 spoonful at a time.
Mixture will triple in size and form peaks.
Add vanilla and whisk on medium/high until combined.
Turn whisk to medium and add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
In a separate bowl, sift the coconut flour and baking powder together 3 times.
Gently fold the sifted dry mix into the egg mixture in 3 lots.
Add  the juice/rind and gently fold.
Pour into a greased and lined 20cm/8 inch cake tin.
Bake for 20 min, or until skewer comes out clean.
Cool on rack. If the cake is too big to fit easily into the trifle dish cut in half and trim until it fits. Pledge on top of mousse layer.

LAYER 3: Lemon Curd
See Lemon Curd recipe

Part of this curd can be used in the Lemon Mousse recipe. When cooled, the remainder can be spread over the cake.

LAYER 4: Orange Jelly
Set in a flat dish so it can be cut into small pieces, or into a springform cake tin the same size as trifle dish.

INGREDIENTS
120ml boiling water
10 gram Gelatine
350ml orange juice, strained

INSTRUCTIONS
Dissolve gelatin in boiling water.
Add orange juice and stir until combined.
Pour into a lined baking tray and set in fridge for at least 4 hours
Once set cut into small pieces and place on top of curd.

LAYER 5: Almond Orange Biscotti with Choc Chips
See recipe from Tasty Yummies

Once cooled, cut biscuits into small pieces to resemble a chunky crumble. Scatter evenly over the jelly.

LAYER 6: Lemon Cream

INGREDIENTS
1 can coconut cream, opened and refrigerated overnight (or at least 2 hours)
2 teaspoons Vanilla Extract
1 teaspoon maple syrup
2 teaspoons lemon juice
Zest of 1 lemon

INSTRUCTIONS
Remove thickened cream from the can, discard watery component.
Place cream into mixing bowl and whisk on high until thickened.
Add vanilla, maple syrup, lemon juce and zest and whisk until combined and thick.
Store in fridge and let thicken.
Dollop evenly over biscuit layer.

LAYER 7: Mini Meringues

INGREDIENTS
2 egg whites
1/2 cup Maple Syrup
1/2 teaspoon Vanilla Extract
Pinch of salt
Pinch of cream of tartar
Optional; lemon or orange zest

INSTRUCTIONS
Preheat oven to 95C/200 F.
Combine egg whites and maple syrup in the bowl of a stand mxer  Add vanilla extract.
Set bowl over a pot of simmering water, and stir until combined and mixture is warm, about 3 minutes.
Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest if using
Fill bag fitted with piping nozzle with meringue, and pipe circular shapes (they don't need to be perfect rounds) on lined baking trays. Alternative,y dollop spoonfuls on baking tray.
Bake meringues until crisp on the outside but still soft inside, between 1 hour- 1 hour 15 minutes.
Let cool completely on wire rack.

TRIFLE CONSTRUCTION
The trifle can be constructed the day before, but place the meringues on top just before serving. Trifle needs to be stored in the fridge. The meringues may go soft if left for too long.

1.