TROPICAL TRIFLE
Provided by Wanna Make This?
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
- Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
- To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
- Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.
TROPICAL RUM TRIFLE
Make and share this Tropical Rum Trifle recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Stir together mangoes, pineapple and rum. Cover and chill 20 minutes.
- Remove fruit from bowl, leaving syrup.
- Brush pound cake slices with syrup.
- Layer cake/fruit/custard/nuts in bowl (nice and tall or trifle bowl best, use what you have).
- Whip cream, gradually add sugar and finally vanilla.
- Spread evenly over the top.
- Cover and chill 1.5 hours.
- Garnish with fruit (mango, pineapple or star fruit) if desired.
Nutrition Facts : Calories 345.9, Fat 23.3, SaturatedFat 13.2, Cholesterol 32.6, Sodium 15.3, Carbohydrate 31.9, Fiber 4.8, Sugar 24.5, Protein 3
BANOFFEE TRIFLES
A trifle cheating will still impress your friends with this made-in-moments banoffee pud
Provided by Sara Buenfeld
Categories Dessert, Dinner, Lunch, Treat
Time 5m
Number Of Ingredients 9
Steps:
- No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.
- In a large bowl, stir the tropical fruit juice with the rum or brandy. Slice the bananas into the fruit juice mixture and toss together. Sandwich the slices of madeira cake with the chocolate sauce, dice it into squares and pile in the bottom of 4 pretty glasses. Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer. Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture. Chill until ready to serve for up to 2 hours. Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles.
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- Combine coconut milk, chia seeds, granulated sugar, vanilla, and a pinch of salt in a medium bowl. Cover and chill pudding until thickened, at least 2 hours and up to 12 hours.
- Meanwhile, combine rum, lime juice, brown sugar, and a pinch of salt in another medium bowl. Add mangoes, bananas, and star fruit and let sit, tossing occasionally, at least 10 minutes and up to 1 hour.
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