Description
This Passionfruit Trifle is a rich and decadent dessert featuring layers of boozy ladyfingers soaked in cachaça, rum, or pisco, topped with tangy passionfruit curd, creamy coconut and passionfruit pudding, and fluffy whipped cream. Perfect for special occasions or a tropical treat.
Ingredients
Scale
Passionfruit Pudding
- ¼ cup passionfruit pulp
- 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)
- ¾ cup passionfruit pulp
- ½ cup coconut cream
- 4 tablespoons cornstarch
- 2 large eggs
- 2 tablespoons butter, melted
- ½ teaspoon sea salt (¼ teaspoon if using salted butter)
- 2 teaspoons vanilla extract
Boozy Ladyfingers
- 7 ounces ladyfingers
- ½ to 1 cup cachaça, rum, or pisco
Toppings
- Passionfruit curd
- 1 pint heavy whipping cream or prepared whipped cream
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the passionfruit pudding: In a medium saucepan, combine the eggs, sugar, lemon zest, and sea salt. Whisk in the coconut milk, coconut cream, passionfruit pulp, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding consistency. Remove from heat and stir in butter and vanilla. Set aside to cool.
- Soak the ladyfingers: Pour the cachaça, rum, or pisco into a shallow dish. Quickly dip each ladyfinger into the liquor, soaking lightly but not soggy. Arrange a layer of soaked ladyfingers at the bottom of a trifle dish or individual serving glasses.
- Assemble the trifle layers: Spoon a generous layer of passionfruit pudding over the ladyfingers. Add dollops of passionfruit curd on top of the pudding layer.
- Make the whipped cream: In a chilled bowl, beat the heavy whipping cream with confectioner's sugar and vanilla extract until soft peaks form.
- Top the trifle: Add a final layer of whipped cream over the curd layer. Repeat layers if desired, finishing with whipped cream on top.
- Chill and serve: Refrigerate the trifle for at least 1 hour to allow flavors to meld and layers to set before serving.
Notes
- Use fresh passionfruit pulp for the best flavor in the pudding and curd.
- If coconut cream is unavailable, use thick coconut milk or refrigerated coconut milk that has separated.
- Ladyfingers should be soaked briefly in liquor to avoid becoming too soggy.
- For a non-alcoholic version, replace liquor with passionfruit juice or coconut water.
- Whipped cream can be substituted with coconut whipped cream for a dairy-free option.
- Passionfruit curd can be store-bought or homemade from scratch.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 35 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: 5 g
- Cholesterol: 120 mg
