A festive showstopper layered with pandan, coconut, mango & golden meringue

A trifle is all about generosity, layers of flavor, color, and texture coming together in one spectacular bowl. This festive version, created by chef Francis Kuijk, turns the classic trifle into a vibrant celebration of pandan, tropical fruit, and the warm, aromatic notes of Bandoeng’22 Pandan Liqueur.

Each spoonful brings something new: soft pandan chiffon cake soaked in Bandoeng’22 syrup, silky stracciatella cheesecake cream, bright mango, fresh lemongrass mousse, and playful cubes of Bandoeng’22 Mule agar. Finished with Chantilly cream, passion fruit jelly, chocolate lace and gilded meringue shards, this is a dessert that feels both nostalgic and boldly modern, just like pandan itself.

Whether you’re hosting a festive dinner, a family celebration, or a long table gathering, this trifle is made to impress.

Why it works

Pandan, with its gentle aroma and vanilla-like warmth, pairs beautifully with tropical fruit and creamy textures. Bandoeng’22 intensifies those flavors, adding depth, aroma, and a soft herbal roundness that ties the whole trifle together. A true centerpiece dessert.

The Layers

This trifle consists of five flavor-packed layers:

1. Biscuit Crumble Base
A crunchy mix of biscuits, coconut and peanuts for a warm, nutty foundation.

2. Pandan Stracciatella Cheesecake Cream
Light, airy and speckled with dark chocolate, a silky layer infused with pandan.

3. Pandan Chiffon Cake (Moistened with Bandoeng’22 Syrup)
Soft, fragrant and delicate. Soaked with a vanilla–pandan syrup spiked with Bandoeng’22.

4. Mango, Lemongrass Mousse & Bandoeng’22 Mule Cubes
Bright mango pieces, aromatic lemongrass cream, and jewel-like cocktail agar cubes for a playful, refreshing contrast.

5. Chantilly Cream & Garnishes
A cloud of vanilla-pandan gently topped with passion fruit agar, chocolate lace, and golden meringue shards.

The Recipe

Serves 12 – Perfect for celebrations
(Full technical recipe by Francis Kuijk available on request. Mail us info@bandoeng22.com)

You will make:

• Biscuit crumble
• Pandan stracciatella cheesecake filling
• Pandan chiffon cake
• Bandoeng’22 soaking syrup
• Lemongrass mousse
• Mango pieces
• Bandoeng’22 Mule cocktail agar cubes
• Chantilly cream
• Passion fruit agar jelly
• Meringue & chocolate lace shards (for garnish)

Assembly Overview

1. Prepare the biscuit crumble and spread it loosely in the base of the trifle bowl.
2. Spoon the pandan stracciatella cheesecake filling over the crumble and level the top.
3. Place one layer of pandan chiffon cake on top and soak it gently with Bandoeng’22 syrup.
4. Add mango pieces and Bandoeng’22 Mule agar cubes, pressing a few against the glass for a “stained-glass” effect.
5. Pour the lemongrass mousse over the fruit layer and chill until set.
6. Finish with cream.
7. Garnish with passion fruit agar, chocolate lace shards and golden meringue shards.
8. Add pipettes filled with Bandoeng’22 just before serving for an extra festive touch.

Serving Suggestion
Serve chilled with a long spoon. Encourage guests to scoop all the way down to capture every layer from the crunchy base to the aromatic pandan top. It’s indulgent, colorful, and unmistakably Bandoeng’22.

About Francis Kuijk

Dutch-Australian TV chef Francis Kuijk, with her Dutch-Indonesian heritage, is a shining example of where passion and dedication can lead. She became a crowd favorite and finalist in season 4 of Heel Holland Bakt (the Dutch Bake Off). Today, Francis shares her love of cooking through demos and workshops across the country and is the author of popular cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch.

Especially for Bandoeng’22, Francis has created inspiring dessert recipes featuring our pandan liqueur—showcasing how this unique ingredient can add a delicious twist to your sweet creations.

Discover more about Francis, click here.

Bandoeng’22 Pandan Liqueur

With Bandoeng’22, we’ve captured all three qualities, taste, scent, and colour in one unique liqueur. A bottle that brings the magic of pandan to bars, kitchens, and moments of quiet indulgence around the world. More info.