Rustie Lee served up a delicious Jamaican trifle with blue mountain coffee, rum and pina colada on this morning.

The ingredients for the cake are: 1 Ginger cake, cut into 1 inch cubes (approx. 500g), 125ml Jamaican rum and Shot of expresso coffee.

For the custard: 500ml Whole milk , 125g Granulated sugar, 3 tbsp Cornstarch , 4 large Egg yolks and 1 tsp Vanilla extract.

For the fruit layer: 5 ripe mangoes, peeled and diced (reserve 1 mango for decoration), 500g Fresh pineapple chunks (reserve 100g pineapple for decoration), 250g Granulated sugar, 250mls Water , 2 tsp Ground Cinnamon and 100g Maraschino cherries.

For the whipped cream: 500ml Double cream , 65g Caster sugar and 2 tsp Vanilla extract.

For decoration: 100g Dark chocolate, melted.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.