Passionfruit Trifle Recipe
A rich, decadent dessert with boozy ladyfingers, passionfruit curd, creamy coconut and passionfruit pudding, and whipped cream!
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Equipment
- glass trifle bowl 8" diameter with wood base
Ingredients
Passionfruit Curd
- ¼ cup passionfruit pulp - see Ingredients Notes in post
- 2 large eggs
- ¾ cup sugar
- zest of 1 lemon
- ¼ teaspoon fine sea salt
- 4 tablespoons butter - softened; if unsalted add ¼ teaspoon butter
Coconut and Passionfruit Pudding
- 4 cups coconut milk - full fat or lite
- ¾ cup passionfruit pulp - see Ingredients Notes in post
- ½ cup coconut cream - see Ingredients Notes in post
- 4 tablespoons cornstarch
- 2 large eggs
- 2 tablespoons butter - melted
- ½ teaspoon sea salt - ¼ teaspoon if using salted butter
- 2 teaspoons vanilla
Trifle
- 7 ounces ladyfingers +/-
- cachaça, rum, or pisco - ½ to 1 cup
- passionfruit curd
- coconut and passionfruit pudding
- 1 pint heavy whipping cream - or prepared whipped cream
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla
Instructions
Make the Passionfruit Curd
- Add all curd ingredients to a blender. Pulse until very smooth.
- Add the ingredients to a medium saucepan over medium-high heat. Cook, stirring constantly, until it thickens and coats the back of a spoon. Cool completely.
Make the Coconut and Passionfruit Pudding
- Whisk together the passionfruit pulp, the coconut milk, and eggs. Add to a medium saucepan over medium-high heat. Whisk often until the mixture is hot but not boiling.
- Whisk together the melted butter, coconut cream, vanilla, sea salt (if using), and cornstarch. The mixture will be thick. Add a little of the coconut mixture (in the saucepan) if you need to.
- Vigorously whisk the slurry into the hot coconut milk mixture. Slowly increase the heat until the pudding begins to boil gently. Once it starts bubbling, let it cook for 1–2 minutes more, stirring constantly, until thick. Remove from heat. Cool completely.
- If not assembling right away, place plastic wrap against the pudding and curd, and refrigerate until ready to use.
Make the Whipped Cream
- Pour the cold heavy whipping cream into a mixing bowl. Add the powdered sugar and vanilla
- Using a hand or stand mixer, beat about 3–4 minutes, until peaks stand straight when you lift the beaters.
Assemble the Trifle
- Dip both sides of the lady fingers in liquor or juice.
- Layer the ladyfingers at the bottom, cutting them to fit.
- Spread a thin layer of the passionfruit curd.
- Follow the curd with a thicker layer of pudding.
- Repeat with a layer of ladyfingers, curd, and pudding. The last layer will be ladyfingers and pudding (no curd). Lastly, top with a thick layer of whipped cream.
- Chill until ready to serve. Garnish with toasted coconut, ground allspice, fresh mint, fresh passionfruit pulp, etc. as desired. To serve, try to spoon through all layers. Enjoy!
Notes
The calories are impossible to quantify. You may or may not use all of the pudding. You may use more or less liquor than I did. This is not a low calorie dessert!
Nutrition
Calories: 450kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com