Ginger Passionfruit Trifle
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 383
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 4
- Cholesterol
- 104
- Sodium
- 216
- Total: 20 min
- Prep: 20 min
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.