Cactus pear trifle: A unique twist on a classic dessert

Trifle, a classic cold dessert made with layers of cake, fruit, custard, cream, and jelly, is a delicious treat that can be enjoyed year-round. For a simple and easy jelly recipe, mix fruit, juice, and gelatine, and let it set. When making custard, it’s important to temper the warm milk into the eggs to ensure a smooth, creamy texture. And for a unique twist on the traditional fruit layer, consider using cactus pears.

These fruits come in a range of colours and are packed with nutrients like Vitamin C, calcium, antioxidants, and dietary fibre. When ripe, they give off a sweet, melon-like aroma and can be peeled by cutting off the ends and working your fingers under the skin.

To elevate the dish further, serve the trifle chilled, and enjoy the raw cactus pear’s refreshing flavour.

Recipe compliments of Homegrown Tastes South Africa. Homegrown Tastes South Africa Season 2 is part of BBC Lifestyle’s local line-up, which showcases the best in fresh local content every Wednesday at 8pm. Catch-up every Thursday at 5pm on BBC Lifestyle (DStv channel 174) and
on DStv catch-up.

Ingredients

For the custard

• 900ml whole milk
• 4 eggs
• 3 Tbsp corn flour
• 150g castor sugar
• 2 tsp vanilla paste

For the cream

• 250ml Whipping cream
• 5 ml Vanilla paste
• 3 Tbsp icing sugar

For the cactus pear jelly

• 4 cups cranberry
• 2 cup cactus pears, peeled
• 2 Tbsp Gelatine powder

For the garnish

• Caramelised cactus pears
• Chocolate shavings

Method

For the custard

1. Put the milk into a pot and warm gently. In a large bowl whisk the yolks, corn flour, sugar and vanilla.
2. Gradually pour the warm milk into the ingredients in the bowl and whisk consistently.
3. Pour the mixture back into the pot and simmer on a low temperature until the custard thickens. Stir with a wooden spoon or spatula.

For the cream

1. Whip the cream, sugar & vanilla until soft peaks.
2. Set aside.

For the cactus pear jelly

1. Place half the juice & cactus pears into a pot.
2. Remove from the heat and whisk in the gelatine then pour in the remaining juice.
3. Pour into the trifle bowl and set for 3-4 hours.

To arrange the trifle

1. Add layer of custard on top of the jelly then add a layer of cake followed by another layer of custard and finish off with whipped cream.
2. Garnish the trifle with the caramelised cactus pears and chocolate shavings.