Description
This Passionfruit Trifle is a rich and decadent dessert featuring layers of boozy ladyfingers soaked in cachaça, rum, or pisco, luscious passionfruit curd, creamy coconut and passionfruit pudding, and fluffy whipped cream. Perfect for festive occasions or a special treat, it combines tropical flavors with a delicate balance of sweetness and tanginess.
Ingredients
Scale
Passionfruit Pulp
- ¼ cup passionfruit pulp
- ¾ cup passionfruit pulp
Pudding
- 2 large eggs
- ¾ cup sugar
- Zest of 1 lemon
- ¼ teaspoon fine sea salt
- 4 tablespoons butter, softened (if unsalted add ¼ teaspoon more butter)
- 4 cups coconut milk, full fat or lite
- 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
Ladyfingers
- 7 ounces ladyfingers
- ½ to 1 cup cachaça, rum, or pisco
Additional Components
- Passionfruit curd (quantity as needed for layering)
- Coconut and passionfruit pudding (prepared from above pudding ingredients)
- 1 pint heavy whipping cream (or prepared whipped cream)
- ¼ cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Passionfruit Pulp: If using fresh passionfruit, scoop out pulp and strain to remove seeds as desired. Measure out the needed quantities for pudding and layering.
- Make the Coconut and Passionfruit Pudding: In a medium saucepan, whisk together 2 large eggs, sugar, lemon zest, fine sea salt, and cornstarch until smooth. Gradually whisk in coconut milk and coconut cream. Cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in softened butter, vanilla extract, and ¼ cup passionfruit pulp. Allow pudding to cool slightly.
- Prepare Ladyfingers: Quickly dip each ladyfinger into the chosen spirit (cachaça, rum, or pisco) from ½ to 1 cup depending on preference, ensuring they are soaked but not soggy.
- Make Whipped Cream: In a mixing bowl, whip heavy cream with confectioner’s sugar and vanilla extract until soft peaks form. If using prepared whipped cream, ensure it is chilled and ready.
- Assemble the Trifle: In a large trifle bowl or individual cups, layer soaked ladyfingers, passionfruit curd, pudding, and whipped cream. Repeat layers until ingredients are used, finishing with a generous layer of whipped cream.
- Chill: Refrigerate the assembled trifle for at least 1 hour to allow flavors to meld and pudding to set.
- Serve: Garnish with fresh passionfruit pulp or coconut flakes if desired. Serve chilled for best results.
Notes
- Use ripe passionfruit for the best natural flavor and sweetness.
- If you prefer a non-alcoholic version, replace the spirit with passionfruit juice or coconut water for soaking the ladyfingers.
- For a lighter pudding, use lite coconut milk instead of full fat.
- The trifle can be assembled a day ahead and stored refrigerated to enhance flavor melding.
- Adjust sugar quantity according to your sweetness preference or depending on the tartness of passionfruit pulp.
- Ensure not to oversoak ladyfingers to maintain some structure in the layers.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
