Recipe courtesy of Cheryl Smith
Tropical Fruit Trifle
- Level: Easy
- Yield: 16 servings
- Total: 2 hr 33 min
- Prep: 1 hr
- Inactive: 3 min
- Cook: 1 hr 30 min
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
Preheat oven to 325 degrees F.
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:
- 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.
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.
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.