The Great British Baking Show ™
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Desert Island Trifle
Ruby created an inventive desert island themed trifle featuring Genoise sponge cut into palm tree silhouettes around the bowl sides, with tropical flavors of rum, coconut, and cardamom. Her dessert island trifle included fresh bananas, strawberries, and mangoes. As a first-year philosophy student with limited practice time, she admitted practicing only in a plastic mixing bowl rather than proper crystal dishes. She used coconut milk and cornflour for her custard to avoid runniness, managing multiple complex elements despite feeling scattered during the bake.
Mary Berry loved the palm tree design, noting you could actually see sand and it was set up almost like a scene. Paul Hollywood could taste the coconut and noted the sponge kept its texture well. Mary loved the flavor combination of coconut and sponge. However, Paul suggested using a shallower dish spread out more so you could get a little bit of every flavor rather than the deep presentation Ruby chose.
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