Description
A rich and decadent Passionfruit Trifle featuring boozy ladyfingers soaked in cachaça, passionfruit curd, creamy coconut and passionfruit pudding, topped with whipped cream. This layered dessert perfectly balances tropical flavors and creamy textures for an irresistible treat.
Ingredients
Scale
Passionfruit Layer
- ¼ cup passionfruit pulp
- ¾ cup passionfruit pulp
- ½ cup coconut cream
Coconut and Passionfruit Pudding
- 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)
- 4 cups coconut milk (full fat or lite)
- 4 tablespoons cornstarch
Ladyfingers Soak
- 7 ounces ladyfingers
- ½ to 1 cup cachaça, rum, or pisco
Whipped Cream Topping
- 1 pint heavy whipping cream (or prepared whipped cream)
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla
Additional Ingredients
- 2 large eggs
- 2 tablespoons butter (melted)
- ½ teaspoon sea salt (¼ teaspoon if using salted butter)
- 2 teaspoons vanilla
- Passionfruit curd (amount as desired for layering)
Instructions
- Prepare the coconut and passionfruit pudding: In a medium saucepan, whisk together 2 large eggs, sugar, lemon zest, fine sea salt, and cornstarch until smooth. Gradually add the coconut milk while stirring. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and whisk in the softened butter and 2 teaspoons vanilla until fully incorporated. Allow the pudding to cool.
- Soak the ladyfingers: Pour cachaça, rum, or pisco into a shallow dish. Quickly dip each ladyfinger into the alcohol to soak but not saturate them completely. Set aside.
- Prepare passionfruit layer: Mix the passionfruit pulp with coconut cream until combined to create a smooth tropical layer.
- Make whipped cream topping: In a mixing bowl, whip the heavy cream with confectioner's sugar and vanilla until soft peaks form. Chill until ready to assemble.
- Assemble the trifle: In a large glass trifle bowl or individual serving glasses, layer soaked ladyfingers, passionfruit curd, coconut and passionfruit pudding, and passionfruit-coconut cream mixture. Repeat layers as desired until ingredients are used up.
- Top with whipped cream: Spread or pipe the whipped cream evenly over the final layer. Optionally garnish with extra passionfruit pulp or zest.
- Chill the trifle: Refrigerate the assembled trifle for at least 1 hour to allow flavors to meld and pudding to set before serving.
Notes
- Use fresh passionfruit pulp for the best flavor, but frozen pulp works as well and can be found in specialty stores.
- If you prefer a non-alcoholic version, soak the ladyfingers in passionfruit juice or a mixture of passionfruit juice and water.
- For a lighter dessert, use lite coconut milk instead of full fat.
- The trifle can be assembled a day ahead to allow flavors to fully develop, just cover and refrigerate.
- Adjust sugar amounts in pudding and whipped cream based on sweetness preference and passionfruit tartness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
