Pichet Ong’s Tropical Fruit Trifle

Peel and cut 1/2 medium pineapple into small dice. Place in a medium saucepan. Finely grate the zest of 1 medium lemon into the pot, then squeeze the juice of the lemon into the pot. Split 1 vanilla bean lengthwise. Scrape the seeds of the vanilla bean into the saucepan, then add the pod.

Add 1/4 cup granulated sugar and 1/4 teaspoon fine salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat. Let sit until room temperature, stirring occasionally, about 20 minutes. Meanwhile, prepare the remaining fruit.

Peel and cut 2 mangoes into small dice. Peel 2 kiwis and quarter lengthwise. Cut crosswise into 1/4-inch thick pieces. Trim and quarter 2 cups strawberries.

When the pineapple is room temperature, transfer to a large bowl, add the remaining fruit, and stir to combine. Refrigerate until ready to use.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a 9x13-inch baking pan with a parchment paper sling that hangs off the two long sides by 2 inches.

Place 1 cup plus 2 tablespoons buttermilk, 3/4 cup of the granulated sugar, 1/2 cup vegetable oil, 4 large egg yolks, and 1/4 teaspoon fine salt in a large bowl and whisk to combine. Sift 1 2/3 cups cake flour into the mixture, and stir until incorporated with no traces of flour left.

Place 7 large egg whites and the remaining 1/4 cup plus 1 tablespoon granulated sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat on medium speed with the whisk attachment until medium peaks form.

Transfer half of the egg whites into the yolk mixture and fold by hand until just combined. Add the remaining egg whites and fold until just combined. Transfer the batter to the prepared baking pan and smooth out the top.

Bake until a tester inserted in the center comes out clean and the cake is golden brown with a slight crack, about 24 minutes. Check halfway through baking: if the top is already browned, reduce the oven temperature oven to 325ºF.

Let the cake cool in the pan for 15 minutes. Using the parchment paper sling, remove the cake from the pan and place on a wire rack. Let cool for 2 hours. Meanwhile, make the coconut custard cream.

Place 2 cups coconut milk, 1/2 cup coconut sugar, and 1/4 teaspoon fine salt in a medium saucepan and heat over medium heat until hot to the touch. Meanwhile, place 4 large egg yolks, 1 large egg, and 3 tablespoons cornstarch in a medium bowl and whisk to form a paste.

While whisking constantly, pour about 3/4 cup of hot milk mixture into the egg mixture. Pour everything in the bowl back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and boils for 30 seconds.

Remove from the heat. Add 2 tablespoons unsalted butter and 1 tablespoon vanilla extract, and whisk until the butter is completely melted and incorporated. Transfer the mixture to a medium bowl. Press a sheet of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let cool to room temperature, about 2 hours.

Meanwhile, whisk 1 cup cold heavy cream in a medium bowl until soft peaks form. Refrigerate until ready to use. Mane the strawberry water jelly.

Fill a large saucepan of water with a few inches of water and bring to a simmer over medium heat. Find a medium heatproof bowl that will fit onto the saucepan where the bottom is not touching the water. Hull 1 pint strawberries and place in the bowl. Add 1 1/4 cups of the cold water, juice of 1 medium lemon, and 3 tablespoons granulated sugar. Wrap the bowl tightly in plastic wrap.

Place the bowl on the saucepan and let cook 1 hour, checking and adding more water occasionally as needed and making sure the water is gently simmering. Meanwhile, place the remaining 1/4 cup cold water in a small bowl, sprinkle with 3 1/2 teaspoons unflavored powdered gelatin, and let sit to hydrate.

Fit a fine-mesh strainer over the bowl of gelatin. Uncover the strawberries, pour the mixture through the strainer, and gently press on the strawberries with a rubber spatula to extract most of the strawberry water. Discard the contents of the strainer. Stir the mixture until the gelatin is fully dissolved. Pour into a quarter sheet pan or 9x13-inch baking dish. Refrigerate until set, at least 2 hours.

Place 3 cups cold heavy cream, 1/2 cup crème fraîche, 2 tablespoons granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon fine salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until medium peaks form, about 7 minutes. Cover and refrigerate for 2 hours before using.

You will need a trifle or other serving bowl about 8 inches high and 5 1/2 inches wide. Cut the following fruit, placing them all in the same medium bowl: Trim and quarter 5 strawberries. Peel and quarter 1 kiwi lengthwise, then cut crosswise into 1/4-inch thick pieces. Finely dice until you have 1/4 cup mango.

Cut the strawberry jelly into 1/2-inch cubes. Add half of the plain whipped cream to the custard and whisk to combine. Add the remaining whipped cream and gently fold until just combined.

Cut the cake into 1-inch cubes and place in a large bowl. Fit a fine-mesh strainer over the bowl, then pour the macerated fruits into the strainer. Toss the cake pieces with a spatula to soak with the juices from the fruit.

Layer the trifle: Transfer 1/2 of the coconut custard cream into the trifle bowl and spread into an even layer. Top with 1/3 of the cake pieces and 1/2 of the macerated fruits. Pipe the crème fraîche whipped cream onto the fruit in an even layer. Scatter half of the strawberry jelly onto the whipped cream, then top with half of the remaining cake pieces.

Layer on the remaining coconut custard cream, cake pieces, and macerated fruits. Top with the remaining crème fraîche whipped cream, strawberry jelly, fresh kiwi, strawberries, and mango. Refrigerate for at least 4 hours and up to overnight . Dust with powdered sugar before serving if desired.