Description
This Passionfruit Trifle is a rich and decadent dessert combining boozy ladyfingers soaked in cachaça, rum, or pisco, vibrant passionfruit curd, creamy coconut and passionfruit pudding, and fluffy whipped cream. The layers of tropical flavors blend beautifully to create an elegant treat perfect for special occasions or a delightful finish to any meal.
Ingredients
Scale
Passionfruit Curds
- ¼ cup passionfruit pulp
- 2 large eggs
- ¾ cup sugar
- Zest of 1 lemon
- ¼ teaspoon fine sea salt
- 4 tablespoons butter (softened; if unsalted add ¼ teaspoon salt)
Coconut and Passionfruit Pudding
- 4 cups coconut milk (full fat or lite)
- ¾ cup passionfruit pulp
- 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
Dessert Assembly
- 7 ounces ladyfingers
- ½ to 1 cup cachaça, rum, or pisco for soaking
- Prepared passionfruit curd (from above)
- Prepared coconut and passionfruit pudding (from above)
- 1 pint heavy whipping cream (or prepared whipped cream)
- ¼ cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Passionfruit Curd: In a heatproof bowl, whisk together passionfruit pulp, eggs, sugar, lemon zest, and salt. Place over simmering water (double boiler) and stir constantly until thickened, about 10 minutes. Remove from heat and stir in softened butter until smooth. Cool completely before use.
- Make Coconut and Passionfruit Pudding: In a saucepan, whisk together coconut milk, passionfruit pulp, coconut cream, cornstarch, eggs, melted butter, salt, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes. Remove from heat and let cool to room temperature, then chill in fridge until set.
- Soak Ladyfingers: Briefly dip ladyfingers into cachaça, rum, or pisco just enough to moisten but not soggy. Arrange a layer in the bottom of your serving dish or trifle bowl.
- Assemble Layers: Spread a layer of passionfruit curd over the ladyfingers, then add a layer of coconut and passionfruit pudding. Repeat layers as desired to fill the dish.
- Whip Cream: Whip heavy cream with confectioner’s sugar and vanilla extract until soft peaks form. Spread or pipe whipped cream over the final pudding layer.
- Chill and Serve: Refrigerate the assembled trifle for at least 1 hour to allow flavors to meld before serving. Garnish with additional passionfruit pulp or zest if desired.
Notes
- Use fresh passionfruit pulp for the best flavor or store-bought pulp if fresh is unavailable.
- Adjust the amount of alcohol soaking the ladyfingers to taste or substitute with fruit juice for a non-alcoholic version.
- Ensure pudding is fully chilled before assembling to help layers set well.
- For a lighter version, use lite coconut milk and reduced-fat whipping cream.
- This dessert can be prepared a day ahead for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
