Description
This Passionfruit Trifle is a rich, decadent dessert featuring layers of boozy ladyfingers soaked in cachaça, rum, or pisco, luscious passionfruit curd, creamy coconut and passionfruit pudding, and a light whipped cream topping. Its vibrant tropical flavors and creamy textures make it a perfect showstopper for any special occasion.
Ingredients
Scale
Passionfruit Pulp
- ¼ cup passionfruit pulp
- ¾ cup passionfruit pulp
Egg Mixture
- 2 large eggs
- 2 large eggs
Sugar and Flavorings
- ¾ cup sugar
- Zest of 1 lemon
- 2 teaspoons vanilla
- 1 teaspoon vanilla
- ¼ cup confectioners' sugar
Butter and Fats
- 4 tablespoons butter, softened (if unsalted add ¼ teaspoon salt)
- 2 tablespoons butter, melted
- 4 cups coconut milk (full fat or lite)
- ½ cup coconut cream
- 1 pint heavy whipping cream (or prepared whipped cream)
Thickener and Salt
- 4 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- ½ teaspoon sea salt (¼ teaspoon if using salted butter)
Other
- 7 ounces ladyfingers (+/-)
- ½ to 1 cup cachaça, rum, or pisco
- Passionfruit curd (quantity as needed for layering)
- Coconut and passionfruit pudding (prepared as directed)
Instructions
- Prepare the Passionfruit Pudding: In a medium saucepan, whisk together 4 cups of coconut milk, 4 tablespoons cornstarch, 2 large eggs, ¾ cup sugar, zest of 1 lemon, ¼ teaspoon fine sea salt, and 4 tablespoons softened butter. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and fold in ¾ cup passionfruit pulp and 2 teaspoons vanilla. Let cool completely.
- Soak the Ladyfingers: Place ladyfingers in a shallow dish. Pour ½ to 1 cup of cachaça, rum, or pisco over them, just enough to soak but not make soggy. Set aside to absorb the liquor.
- Make the Whipped Cream: In a large bowl, whip 1 pint of heavy cream with ¼ cup confectioners' sugar and 1 teaspoon vanilla until soft peaks form. Cover and refrigerate until ready to use.
- Prepare the Passionfruit Curd: Use prepared passionfruit curd or make your own by cooking passionfruit pulp with sugar and eggs until thickened. Allow to cool completely before assembling the trifle.
- Assemble the Trifle: In a large trifle bowl or individual glasses, layer soaked ladyfingers, passionfruit curd, coconut and passionfruit pudding, and whipped cream. Repeat layers until ingredients are used, finishing with whipped cream on top.
- Chill the Trifle: Cover the assembled trifle and refrigerate for at least 1 hour to allow flavors to meld and the dessert to set.
- Serve: Garnish with extra passionfruit pulp or toasted coconut if desired. Serve chilled.
Notes
- Use fresh passionfruit pulp for the best flavor, or substitute with frozen pulp if fresh is unavailable.
- Adjust the amount of liquor for soaking ladyfingers according to preference; less for milder flavor, more for boozier dessert.
- For a dairy-free version, substitute heavy cream with coconut cream whipped until fluffy, and use vegan butter alternatives.
- Ensure the pudding has cooled before layering to prevent melting the whipped cream.
- Ladyfingers can be substituted with sponge cake if desired.
- If preparing passionfruit curd from scratch, allow ample time for it to cool completely to avoid curdling the whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
