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 is perfect for special occasions or summer gatherings.
Ingredients
Scale
Passionfruit Pulp
- 1 cup passionfruit pulp (divided: ¼ cup for curd, ¾ cup for pudding)
Passionfruit Curd
- 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 butter additionally)
Coconut and Passionfruit Pudding
- 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
Boozy Ladyfingers
- 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
Instructions
- Prepare the Passionfruit Curd: In a mixing bowl, whisk together 2 large eggs, ¾ cup sugar, lemon zest, and ¼ teaspoon fine sea salt until well combined. Add ¼ cup passionfruit pulp and softened butter. Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens sufficiently to coat the back of a spoon. Remove from heat and let cool.
- Make the Coconut and Passionfruit Pudding: In a separate bowl, whisk 4 tablespoons cornstarch with a small amount of coconut milk to make a slurry. In a saucepan, combine remaining coconut milk, ¾ cup passionfruit pulp, coconut cream, melted butter, sea salt, and vanilla. Gradually whisk in the cornstarch mixture and eggs. Cook over medium heat, stirring constantly, until the pudding thickens. Remove from heat and cool.
- Soak the Ladyfingers: Pour ½ to 1 cup of your chosen spirit (cachaça, rum, or pisco) into a shallow dish. Quickly dip each ladyfinger into the liquid, making sure they absorb some spirit but do not become soggy. Arrange soaked ladyfingers in a trifle bowl or individual serving glasses as the base layer.
- Assemble the Trifle: Layer the soaked ladyfingers at the bottom, followed by a layer of passionfruit curd, then a generous layer of coconut and passionfruit pudding. Repeat the layers as desired until the dish is filled, finishing with pudding on top.
- Prepare the Whipped Cream: In a chilled bowl, beat 1 pint heavy whipping cream with ¼ cup confectioner's sugar and 1 teaspoon vanilla until soft peaks form. Spread or pipe the whipped cream over the top layer of pudding to complete the trifle.
- Chill and Serve: Refrigerate the assembled trifle for at least 1 hour to allow flavors to meld and the dessert to set. Serve chilled, optionally garnished with extra passionfruit pulp or toasted coconut flakes.
Notes
- Use fresh passionfruit pulp for the best flavor; canned pulp can be used but may be less vibrant.
- If desired, substitute ladyfingers with sponge cake or pound cake soaked in the spirit.
- Adjust the amount of alcohol soaking the ladyfingers to taste or omit for a non-alcoholic version.
- The dessert can be made a day in advance for enhanced flavor development.
- For a lighter version, use lite coconut milk and reduce added butter slightly.
- Ensure pudding and curd are cooled before assembly to prevent melting the whipped cream topping.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
