Tropical Fruit Trifle

Tropical Fruit Trifle
Tropical Fruit Trifle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 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

  • Peach liqueur (or maracino, a Cuban cherry liqueur)

  • PASSION FRUIT PASTRY CREAM:

  • 4

    cups milk divided

  • 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

  • MACERATED TROPICAL FRUIT:

  • 6

    cups diced assorted fruit (pineapple, mango, kiwi, star fruit, papaya, lychee, etc)

  • 1/4

    cup super fine sugar

  • CHANTILLY CREAM:

  • 2

    cups heavy cream

  • 2

    tablespoons confectioners' sugar

  • 1

    teaspoon vanilla extract

  • Candied ginger as a garnish

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. For the Pound Cake: Preheat oven to 325 degrees. 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. For the 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 remaining 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. (Makes about 6 cups) For the Chantilly Cream: Whip all ingredients together until soft peaks form. For the Macerated Tropical Fruit Salad: Toss cut fruit with sugar and set aside for 30 minutes This recipe yields 16 servings.

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