Pineapple Trifle

Method

1. For the pineapple flowers (must be done at least 1 day ahead), pre-heat oven to 120°C/100°C fan.
2. Trim the top & bottom off a pineapple then cut in half. Reserve one half to use later in the recipes.
3. Working your way around the pineapple, trim off the rind, try to not remove too much of the pineapple flesh.
4. Turn the pineapple half on its side then remove the eyes using a small sharp knife (removing the eyes like this rather than cutting more of the rind off is what will give the flowers a ruffled petal-like appearance.)
5. Using a large sharp knife, cut the pineapple into slices, making them as thin as you can.
6. Arrange the slices on a tray lined with paper towel. Place a few more sheets of paper towel on top then press down hard to help remove as much moisture as possible.
7. Carefully peel the pineapple from the paper towel then arrange on baking trays lined with parchment paper.
8. Bake for 30 minutes, then turn each slice over and bake for another 30 minutes. Repeat this until the pineapple feels mostly dry and not very pliable.
9. While pineapple is still warm, push each slice into the wells of a muffin tin then leave to cool completely, this is how they get the final shape. Once completely cold, transfer to an airtight container and store at room temperature until needed.
10. Prepare the jelly the day before, following the package instructions, then pour into a large dish and leave to set in the fridge overnight.
11. For the caramelised pineapple, trim the rind off the pineapple, cut into slices and remove the core, then cut each ring into pieces.
12. Place butter in a large frying pan and melt over high heat. Once melted and bubbling, add the pineapple. Stir to coat with the butter then cook for about 5 minutes, stirring occasionally
13. Sprinkle over the brown sugar and stir to mix through, cooking for another 3-5 minutes until pineapple is coated in lovely melted sugar.
14. Remove from heat and leave to cool completely.
15. To assemble the trifle, cut the Swiss roll in thick slices then arrange the slices in the bottom of a large trifle dish. Fill in any gaps with trimmed pieces of Swiss roll.
16. Spoon over the caramelised pineapple and the lovely sticky sauce
17. Next, add a layer of custard, smoothing the top so it’s level.
18. For the pineapple border, trim the rind off the reserved pineapple half then cut into slices and remove the core from each. Cut the rings in halves. Arrange the halved rings around the trifle dish to create a decorative border. Reserve any leftover rings for garnish.
19. Use a sharp knife to cut the set jelly into cubes, then remove with a large spoon and spoon on top of the custard inside the pineapple border.
20. Whip the double cream with the icing sugar until just firm enough to hold a peak, then spoon this on top of the jelly layer like a pillowy cloud.
21. Garnish the top of the trifle with any leftover fresh pineapple, a generous drizzle of caramel sauce and the dried pineapple flowers.
22. Keep chilled in the fridge until ready to serve.