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Cassava Great Cake Trifle w/Sorrel Curd

Course Dessert
Cuisine Caribbean
Keyword Black Cake, Cassava, Gluten-Free
Servings 2

Ingredients

For the Sorrel Curd

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup sorrel
  • 1/4 cup butter

For the Trifle

  • 1/2 Carmeta's Cassava Great Cake, cubed
  • Roasted walnuts
  • Sliced fruit (your choice)
  • Whipped cream
  • Chocolate, for sprinkling

Preparation

  1. Make the Sorell Curd: in a saucepan whisk eggs and sugar until combined. Add sorrel to the pan; combine and stir

  2. Gently heat the mixture over medium-low heat stirring constantly until thick enough to coat the back of the spoon.

  3. Remove the curd from heat and stir in butter.

  4. Cover with plastic wrap and place in refrigerator to cool.  

  5. In a skillet roast walnuts.

  6. Slice great cake into half inch cubes

  7. Assemble: place a layer of Cassava Great Cake cubes in the bottom of a martini or wine glass.

  8. Top with a layer of sorrel curd.

  9. Add a layer of sliced fruit

  10. Add a layer of roasted walnuts

  11. Repeat layers, ending with walnuts

  12. Top with whipped cream.

  13. Garnish with shaved chocolate and any available fruit.