Plum, Yuzu And Rum Trifle Recipe

Cook compote

Place the quartered plums, sugar, water and split vanilla pod (or extract) in a medium saucepan. Stir to combine and bring to a gentle simmer over medium heat.

Simmer, stirring occasionally, until the plums have softened and released their juices and the mixture has thickened slightly, about 10–12 minutes.

Remove from heat and stir in the yuzu juice and 30 ml dark rum. Taste and adjust sugar or yuzu if needed. Let cool to room temperature, then chill in the refrigerator for at least 30 minutes so flavors meld. Reserve about 150 g of plums (sliced) for garnish if desired.

Cut day-old sponge or cake into roughly 2 cm cubes. Spread cubes in a shallow tray.

Sprinkle the 45 ml dark rum evenly over the sponge cubes so they are moistened but not soggy. If you prefer non-alcoholic, use yuzu juice diluted with a little water and sugar.

If using, sprinkle 1 tsp yuzu zest over the soaked sponge to give extra citrus aroma. Let the soaked sponge sit for 10 minutes to absorb.

Prepare custard base

In a medium saucepan, heat the milk with the split vanilla pod (scrape seeds into milk) until just below boiling (small bubbles at the edge). Remove from heat and let infuse for 5 minutes. If using vanilla extract, add it after heating.

While milk infuses, whisk the egg yolks, caster sugar and cornstarch together in a bowl until pale and slightly thickened.

Remove the vanilla pod from the milk. Gradually whisk about a third of the hot milk into the egg mixture to temper the yolks, then return the tempered mixture to the saucepan with the remaining milk, whisking continuously to combine.

Return pan to medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil — about 2–4 minutes. Keep whisking for another 30 seconds to ensure cornstarch is cooked. Do not let it scorch.

Remove from heat, whisk in the cold cubed butter until melted and incorporated. Stir in the 25 ml yuzu juice and 1 tsp yuzu zest. Taste and adjust acidity or sweetness. Transfer custard to a bowl, cover surface with plastic wrap to prevent a skin forming, and chill until cold (at least 1 hour).

Whip cream

Beat the cold double cream with the icing sugar and 1 tsp vanilla extract until soft peaks form. Do not overbeat; you want a light, billowy cream.

Fold one-third of the whipped cream into the chilled yuzu custard to loosen it, then gently fold in the remaining cream until uniform and airy. This creates a lighter mousse-like custard.

Prepare a trifle bowl or individual glasses. Start by placing a layer of rum-soaked sponge cubes on the bottom (about one-third of the cake). Spoon or ladle about one-third of the plum compote over the sponge, allowing juices to soak in slightly.

Spoon or pipe about one-third of the yuzu custard mixture over the compote, smoothing lightly. Repeat layers: another layer of soaked sponge, more compote (reserve some for garnish), and another layer of custard until the bowl/glasses are filled, finishing with custard on top.

Finish with a generous layer of the remaining whipped cream if you prefer a cream top. Arrange reserved plum slices on top, sprinkle with toasted flaked almonds and a little extra yuzu zest or segments for brightness.

Chill the assembled trifle for at least 2 hours (preferably 4 hours or overnight) so flavors meld and the sponge soaks up compote juices.

Serve chilled. If desired, drizzle a little extra rum or yuzu syrup over individual portions just before serving for extra shine and aroma.