Fresh Pineapple Trifle with Custard Cream
A light and elegant no-bake dessert that layers sweet poached pineapple with a silky homemade custard and a cloud-like meringue cream on top. Simple to make yet impressive to serve, this tropical trifle is perfect for warm days and dinner parties alike. Prepare it ahead and enjoy it straight from the fridge.
🛒 Ingredients
10 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 3 whole eggs, yolks and whites separated
- 3⅓ cups (800 ml) whole milk
- 1½ tablespoons cornstarch
- 1 medium pineapple (about 1.8 lb / 800 g)
- 7 oz (200 g) heavy cream
- ⅔ cup (150 g) granulated sugar for the syrup
- ¼ cup (50 g) granulated sugar for the meringue
- 3 cups (750 ml) water
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Directions
- 1
Peel and cut the pineapple into small chunks. Simmer in a saucepan with 3 cups of water and ⅔ cup of sugar for 20 minutes, until the pieces are tender and the syrup has thickened slightly. Drain and set aside to cool.
- 2
In a medium saucepan over medium heat, whisk together the 3 egg yolks, condensed milk, whole milk, and cornstarch. Stir constantly until the mixture thickens into a smooth custard. Remove from heat and let cool.
- 3
In a deep dish or trifle bowl, alternate layers of poached pineapple and custard cream, starting and finishing with a custard layer.
- 4
Beat the 3 egg whites with ¼ cup of sugar until stiff peaks form. Gently fold in the heavy cream with a spatula until you have a light, airy mousse.
- 5
Spread the mousse evenly over the top of the dessert. Garnish with fresh pineapple slices if desired. Refrigerate for at least 2 hours and serve chilled.
💡 Chef's Tip
Make sure the custard is fully cooled before layering to keep the pineapple from going soggy. This dessert tastes even better the next day and keeps well for up to 2 days in the fridge.
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