Patisserie perfection

Pastry chef Karen Smith has three delicious takes on classic desserts for you to try at home

Pineapple and coconut trifle by Karen Smith. Picture: Ruth Calder-Potts

Individual pineapple and coconut trifles

Makes 6

I’m not mad about sherry, and I don’t know many people with a bottle of it at home, so for this take on the classic trifle I’ve gone with rum. It works really well with the pineapple, and makes this dish a lot more modern. I’ve used tinned pineapple because the enzymes in fresh pineapple can break down the jelly, and I’ve made my own gluten-free sponge fingers ...