INGREDIENTS
2 x 85g pkt strawberry jelly crystals
500g strawberries, hulled, halved
215g (1 cup) caster sugar
100g butter, melted
2 eggs
115g (3/4 cup) plain flour
45g (1/2 cup) desiccated coconut
100g white chocolate, coarsely chopped
2 tbs milk
2 tbs liqueur
160g (1/2 cup) strawberry jam
4 x 125g pots White Chocolate Balls
180g pkt white chocolate, at room temperature
Icing sugar, to dust
White chocolate cream
200g white cooking chocolate, finely chopped
500ml (2 cups) thickened cream
2 x 250g cream cheese
DIRECTIONS
Make the jelly following packet directions. Pour into a 20cm (3.75L) straight-sided trifle bowl. Add 300g of the strawberries. Place in the fridge for 4 hours to set.
Preheat oven to 180C/160C fan forced. Line a 22cm (base measurement) round springform pan with non-stick baking paper.
Place the sugar and melted butter in a large bowl. Add the eggs, 1 at a time, and stir until mixture is thick and glossy. Stir in flour, coconut, macadamia, white chocolate and milk.
Pour into prepared pan and smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool completely.
To make white chocolate cream, place the chocolate and 250ml (1 cup) of the cream in a saucepan. Stir for 5 minutes over low heat or until chocolate melts. Set aside for 10 minutes to cool slightly.
Combine chocolate mixture, cheese cream and remaining cream in a bowl. Use electric beaters to whisk until firm peaks form (do not overbeat).
Use a large serrated knife to trim cake edge to fit into trifle bowl. Gently place the cake into bowl. Spread the jam over the cake, drizzle with the liquer. Line the remaining strawberries around the edge of the bowl to decorate. Fill with the white chocolate cream. Top with chocolate balls.
Place in fridge for 4 hours to chill. Use a peeler to scrape sides of white chocolate to create curls. Arrange on top of trifle. Dust with icing sugar.
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