Give your Christmas a native Australian twist with this rich trifle, using Davidson’s and Illawarra plums, plus lemon myrtle with a splash (or soak) of limoncello.
Native Plum, Lemon Myrtle and Limoncello Trifle
– 100g Davidson’s plums (you can buy frozen)
– 100g Illawarra Plums (you can buy frozen)
– 4 Victorian or red plums
– 100mL orange juice
– Zest of an orange
– 2 tablespoons sugar
– 1 tablespoon lemon myrtle powder
– 1 whole sponge cake or a packet of sponge finger biscuits (Savoiardi/ladyfingers)
– 150-200mL limoncello
– 180mL boiling water
– 500mL custard (homemade or bought)
– 500mL thick cream
– 2 tablespoons icing sugar, sifted
– Edible flowers to garnish
1. Halve the plums and discard the stones. The Illawarra plums have very small stones, so just put them in whole and remove stones later. Put all of the plums into a small saucepan with the juice, zest, sugar and bring to the boil. Reduce the heat and simmer gently until the plums are falling apart. Leave to cool.
2. If using a sponge cake, cut it into two-centimetre slices. Layer the cake slices or biscuits in the base and a little way up the sides of a serving bowl. Boil the kettle and mix in the lemon myrtle powder. Add the limoncello to this mix and pour over the cake. Add more or less limoncello depending on how soggy you like the cake. Push it down to soak up the liquid.
3. Spoon in the cooled plum mixture first. Next pile on the custard. Whip the cream with the sifted icing sugar until thick. Pile on the cream and garnish with edible flowers.
Published in The Adelaide Review
Photography: Laura Vanags