Caramelised pineapple and coconut trifle with rum syllabub

Method

1. Heat the oven to 200ºC/180ºC fan/gas 6. For the coconut custard, put the coconut milk into a small pan and heat gently until steaming. Meanwhile. put the 50g caster sugar, the egg yolks and cornflour into a heatproof mixing bowl and whisk together lightly using a balloon whisk. When the coconut milk has warmed through, pour it over the egg mixture and whisk until smooth
2. Soak the gelatine leaves in a bowl of cold water. Heat a medium pan of water to a simmer (don’t let it boil), then rest the bowl of coconut custard mixture on top, making sure the base doesn’t touch the water. Stirring constantly, heat until the mixture thickens. Add the rum and continue to heat until the custard is really thick – it will take 10-15 minutes.
3. Remove the custard from the heat, then squeeze out the water from the gelatine leaves and stir them into the custard until completely dissolved. Lay a piece of cling film on top of the custard to stop a skin forming), then transfer to the fridge to chill while you make the rest of the trifle.
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4. For the pistachio brittle, line a medium roasting tray with nonstick baking paper. Spread the pistachios over the paper, then sprinkle with the 40g caster sugar, along with 3 tbsp cold water and a pinch of salt. Bake in the oven for 8-10 minutes, then set aside to cool. Once the pistachio brittle has cooled completely, break it up and chop roughly with a knife. Set aside.
5. Arrange the madeira cake slices in an even layer in the bottom of the trifle bowl. Put the 200g caster sugar into a large frying pan and heat gently until it dissolves and begins to turn to caramel – don’t touch it while it’s melting. Once the caramel is a deep brick red, add the pineapple and pineapple juice – it will spit, so be careful. Stir to coat the fruit and loosen the caramel. Bring to a simmer and add half the pomegranate seeds, the lime juice and zest, and the rum. Shake the pan gently to make sure everything is combined, then turn off the heat and let the caramel cool for a few minutes. Pour everything evenly over the madeira cake, then leave to soak and cool.
6. When the caramel is cool, prepare the rum syllabub. Put all the syllabub ingredients in a large mixing bowl and whip, either by hand (which gives a more pillowy result but is more effort) or using an electric mixer, until the mixture forms soft, floppy peaks).
7. To assemble, give the custard a stir to loosen it, then pour it cover the pineapple. Dollop the syllabub on top. Chill for at least 1 hour, or up to 24 hours. Garnish with the remaining pomegranate seeds and the pistachio brittle to serve.