Golden Rum Cream Trifle
|Crème patissiere||2 1⁄2 Cup (40 tbs)|
|Castor sugar||1 Cup (16 tbs)|
Crush the macaroons and put them in a layer in the bottom of two large or 4 small glass serving bowls. Sprinkle with sherry. Cover with the apricots, pineapple and the passion fruit pulp and 1/2 cup juice, reserving a few apricots for decoration. Sprinkle with lemon rind. Soften gelatine in water and stand the container in hot water until gelatine is dissolved. Beat egg yolks with sifted icing sugar until pale and thick; stir in rum and dissolved gelatine. Whip cream and fold in, beat egg whites until they hold soft peaks and fold in. Pour over fruit and chill overnight covered with plastic wrap. Decorate with whipped cream rosettes and reserved apricots and drizzle over additional passion fruit pulp.