Tropical Fruit Trifle

Total Time:
2 hr 33 min
Prep:
1 hr
Inactive:
3 min
Cook:
1 hr 30 min

Yield:
16 servings
Level:
Easy

Ingredients
  • Pound Cake, recipe follows
  • Peach liqueur (or maracino, a Cuban cherry liqueur)
  • Passion Fruit Pastry Cream, recipe follows
  • Macerated Tropical Fruit, recipe follows
  • Chantilly Cream, recipe follows
  • Candied ginger, as a garnish
  • Pound cake:
  • 1 pound cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 pound unsalted butter, softened
  • 1 1/2 cups sugar
  • 9 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Passion Fruit Pastry Cream:
  • 3 cups milk, plus 1 cup
  • 1 vanilla bean, split
  • 12 egg yolks
  • 4 ounces cake flour
  • 1 1/2 cups sugar
  • 2 ounces unsalted butter
  • 1/2 cup passion fruit puree
  • Chantilly Cream:
  • 2 cups heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Macerated Tropical Fruit Salad:
  • 6 cups diced assorted fruit (pineapple, mango, kiwi, star fruit, papaya, lychee, etc)
  • 1/4 cup super fine sugar
Directions
  • Make the trifle in a 9-inch round trifle bowl.

  • Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.

  • Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.

  • Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.

  • Top with the Chantilly Cream and garnish with candied ginger.

Pound cake:
  • Preheat oven to 325 degrees F.

  • Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.

  • Yield: 10 to 12 servings

Passion Fruit Pastry Cream:
  • Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.

  • As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.

  • As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.

  • Yield: about 6 cups

Chantilly Cream:
  • Whip all ingredients together until soft peaks form.

Macerated Tropical Fruit Salad:
  • Toss cut fruit with sugar and set aside for 30 minutes


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