Pina colada trifle

250g/10.5oz ready made white chocolate muffins (or Maderia cake or swiss roll)
30ml/1fl oz dark rum
400g/14oz fresh pineapple peeled and chopped
50g/2oz icing sugar
50ml/2fl oz coconut liqueur
2 kiwi fruit peeled and sliced
150g/5oz apricot jam
2tsp water

FOR THE CUSTARD

6 free range eggs
125g/4oz sugar
40g/2.5oz plain flour
400ml/14fl oz tin of coconut milk
1 vanilla pod split, seeds scrapped out
200ml/7fl oz double cream, whipped

FOR THE TOPPING

100ml/3.5fl oz double cream whipped until stiff peaks form whent he whisk is removed
100g/3.5oz mascarpone cheese
50g/2oz desiccated coconut toasted

Break up the muffins (or other cake) into chunks and place over the bottom of a large glass bowl to cover
Drizzle the rum over the cake pieces
Place the pineapple pieces into a clean bowl and sprinkle with the icing sugar and coconut liqueur
Place into the fridge to chill for 1 hour then spoon the pineapple pieces on top of the cake in the glass bowl
Warm the apricot jam in a small pan with water to dilute it then pour over the cake and fruit
For the custard whisk the egg yolks and sugar together in a clean bowl until pale and light
Place the coconut milk and vanilla seeds into a clean pan over low heat and bring to the boil then remove from the heat and pour over the egg yolk and sugar mixture. Whisk well to combine
Pour the custard mixture back into the pan and bring back to the boil. Reduce the heat and simmer for 5 -6 minutes stirring constantly
Pour the custard into a bowl cover with cling film and allow to cool. Once cooled to room temperature place in the fridge to chill for 1 hour
Remove the fridge and fold the whipped cream into the custard
Spoon the custard and cream mixture onto the fruit layer in the trifle bowl
For the topping place the cream and mascarpone into a clean bowl and mix well. Spread the cream and mascarpone mixture over the custard layer in the trifle bowl
Sprinkly the toasted desiccated coconut over the top and serve

Serves 6