Description
A rich and decadent Passionfruit Trifle featuring boozy ladyfingers soaked in cachaça, rum, or pisco, layered with tangy passionfruit curd, creamy coconut and passionfruit pudding, and topped with fluffy whipped cream. This tropical dessert blends vibrant flavors and textures perfect for special occasions and gatherings.
Ingredients
Scale
Passionfruit Layer
- 1 cup passionfruit pulp (divided: ¼ cup + ¾ cup)
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 butter)
- 4 cups coconut milk (full fat or lite)
- ½ cup coconut cream
- 4 tablespoons cornstarch
- 2 tablespoons butter, melted
- ½ teaspoon sea salt (¼ teaspoon if using salted butter)
- 2 teaspoons vanilla extract
Ladyfinger Soak
- 7 ounces ladyfingers
- ½ to 1 cup cachaça, rum, or pisco
Topping
- Passionfruit curd (amount as desired for layering)
- 1 pint heavy whipping cream (or prepared whipped cream)
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pudding: In a medium saucepan, whisk together 2 large eggs, ¾ cup sugar, lemon zest, ¼ teaspoon fine sea salt, and cornstarch until smooth. Slowly whisk in 4 cups coconut milk. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat, stir in 4 tablespoons softened butter, ½ cup coconut cream, melted butter, sea salt, and 2 teaspoons vanilla extract. Allow to cool completely.
- Soak the Ladyfingers: Pour ½ to 1 cup cachaça, rum, or pisco into a shallow dish. Quickly dip each ladyfinger into the liquor, making sure not to soak too long to prevent sogginess. Arrange the soaked ladyfingers as the bottom layer in your trifle dish.
- Layer the Passionfruit and Pudding: Spread ¼ cup passionfruit pulp evenly over the ladyfinger layer. Next, spoon a generous layer of the cooled coconut and passionfruit pudding over the passionfruit pulp. Add dollops of passionfruit curd atop the pudding.
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream with ¼ cup confectioner's sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Assemble the Trifle: Add a thick layer of whipped cream over the pudding and passionfruit curd mixture. Repeat layering if your trifle dish allows, ending with whipped cream on top.
- Chill and Serve: Refrigerate the assembled trifle for at least 1 hour before serving to allow flavors to marry and the dessert to set properly.
Notes
- Use full-fat coconut milk and cream for a richer, creamier pudding.
- If you prefer a non-alcoholic version, substitute the cachaça/rum/pisco with passionfruit juice or syrup.
- Make sure the pudding is completely cooled before assembling to avoid melting the whipped cream.
- Dollop passionfruit curd sparingly to balance tartness and sweetness.
- Prepare the trifle a few hours ahead to enhance flavor infusion and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 120 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: 110 mg
