Description
This Passionfruit Trifle is a rich and decadent layered dessert featuring boozy ladyfingers soaked in cachaça, rum, or pisco, luscious passionfruit curd, creamy coconut and passionfruit pudding, and a light whipped cream topping. A perfect balance of tropical tang and creamy sweetness.
Ingredients
Scale
- ¼ cup passionfruit pulp
- 2 large eggs
- ¾ cup sugar
- Zest of 1 lemon
- ¼ teaspoon fine sea salt
- 4 tablespoons butter (softened; if unsalted add ¼ teaspoon butter)
- 4 cups coconut milk (full fat or lite)
- ¾ cup passionfruit pulp
- ½ cup coconut cream
- 4 tablespoons cornstarch
- 2 large eggs
- 2 tablespoons butter (melted)
- ½ teaspoon sea salt (¼ teaspoon if using salted butter)
- 2 teaspoons vanilla extract
- About 7 ounces ladyfingers
- ½ to 1 cup cachaça, rum, or pisco
- 1 pint heavy whipping cream (or prepared whipped cream)
- ¼ cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- In a heatproof bowl, whisk together 2 large eggs, ¾ cup sugar, lemon zest, fine sea salt, and ¼ cup passionfruit pulp. Place over simmering water and cook, stirring constantly, until thickened. Remove from heat and stir in softened butter until smooth. Set aside to cool.
- In a saucepan, combine 4 cups coconut milk, ¾ cup passionfruit pulp, and ½ cup coconut cream. In a separate bowl, whisk 4 tablespoons cornstarch with 2 eggs until smooth. Slowly whisk the egg mixture into the coconut mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in melted butter, sea salt, and vanilla. Let cool.
- Pour ½ to 1 cup of your chosen spirit—cachaça, rum, or pisco—into a shallow dish. Briefly dip ladyfingers one at a time, making sure they absorb the liquid but do not become soggy.
- In a large trifle bowl or individual glasses, layer soaked ladyfingers, passionfruit curd, and coconut passionfruit pudding. Repeat layers until ingredients are used up or bowl is full, finishing with pudding on top.
- Whip 1 pint heavy cream with ¼ cup confectioner’s sugar and 1 teaspoon vanilla extract until soft peaks form.
- Spread or pipe whipped cream over the top of the assembled trifle. Cover and refrigerate for at least 2 hours, preferably longer, to let flavors meld and the dessert set.
Notes
- Use fresh passionfruit for the best flavor.
- Allow the trifle to set for longer for improved taste.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Layering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg