PASSION FRUIT-RASPBERRY TRIFLE

By akselden

Ingredients

• PASSION FRUIT CUSTARD
• 6 egg yolks
• 1 cup sugar
• 1/2 cup passion fruit puree
• 1/4 pound butter (1 stick), chopped into
• small pieces
• BUTTERMILK CAKE
• 4 egg yolks
• 2/3 cup buttermilk
• 1 1/2 teaspoons vanilla
• 2 cups sifted cake flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 pound (1 stick) unsalted butter, softened
• To SERVE
• 1/2 cup raspberry puree
• raspberries for garnish

Preparation

Step 1

PASSION FRUIT CUSTARD
In metal bowl combine yolks, sugar and fruit puree. Cook over double boiler, whisking constantly until mixture becomes thick. Remove from heat and mix in butter. Strain and refrigerate.

BUTTERMILK CAKE
Preheat the oven to 350°F. In medium bowl combine yolks, 1/4 of buttermilk (approximately 2 1/2tablespoons) and vanilla. In large bowl combine dry ingredients and mix on low speed for 30 seconds. Add butter and remaining buttermilk. Mix on low speed until moistened. Continue mixing for 2 more minutes and scrape sides of bowl. Gradually add egg mixture in three batches. Scrape batter into prepared pan and , smooth surface with spatula. Bake 30-40 minutes or until a tester inserted near center comes out clean and cake springs back when pressed lightly in center. Cool in pan 10 minutes; unmold.

TO SERVE:
Cut buttermilk cake into bite-sized pieces Layer some of the cake into bottom of parfait ,glasses. Drizzle with raspberry puree and :sprinkle raspberries on top. With a pastry bag, pipe a layer of passion fruit custard and repeat layers until glasses are filled. Refrigerate until ready to serve.