Ginger Passionfruit Trifle

I don't think I've ever written a book without a trifle in it, and I'm not about to start now. Besides, this is one of those puddings that[ looks spectacular, but requires the least amount of effort and scarcely any time at all to make. And by the way, when I say "make," I really mean assemble. The taste, though, is glorious and, for all its simplicity of construction, it feels like a big deal. It's rich, which means you can feed a large tableful of people with one fabulous mound.]

Total Time:
20 min
Prep:
20 min

Yield:
10 servings
Level:
Easy

Ingredients
  • About 18 ounces store-bought sponge or pound cake or same weight of baker's madeleines
  • About 4 ounces ginger wine (recommended: Stones Ginger Wine)
  • About 18 ounces heavy cream
  • 4 teaspoons icing sugar
  • 8 passion fruit
Directions
  • Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top.

  • Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks.

  • Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.

  • Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.


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