Description
A luxurious Passionfruit Trifle featuring layers of boozy ladyfingers soaked in cachaça, rum, or pisco, passionfruit curd, creamy coconut and passionfruit pudding, and topped with whipped cream. This vibrant dessert balances tart passionfruit flavors with rich coconut and creamy textures, perfect for special occasions or a summery treat.
Ingredients
Scale
Passionfruit Layer
- ¼ cup passionfruit pulp
- ¾ cup passionfruit pulp
- 7 ounces ladyfingers (approximately)
- ½ to 1 cup cachaça, rum, or pisco
- Passionfruit curd (quantity as desired)
Custard Layer
- 2 large eggs
- ¾ cup sugar
- Zest of 1 lemon
- ¼ teaspoon fine sea salt
- 4 tablespoons butter (softened; add ¼ teaspoon salt if butter is unsalted)
- 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
Whipped Cream Topping
- 1 pint heavy whipping cream (or prepared whipped cream)
- ¼ cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Make the custard: In a medium saucepan, whisk together 2 eggs, ¾ cup sugar, lemon zest, ¼ teaspoon fine sea salt, and cornstarch until smooth. Gradually whisk in the coconut milk and coconut cream. Cook over medium heat, stirring constantly until the mixture thickens to a pudding consistency. Remove from heat and stir in 4 tablespoons softened butter, ½ teaspoon sea salt (or ¼ teaspoon if salted butter used), and 2 teaspoons vanilla extract. Allow to cool.
- Prepare ladyfingers: Quickly dip ladyfingers into your choice of cachaça, rum, or pisco (use ½ to 1 cup depending on desired booziness). Layer them at the bottom of your trifle dish.
- Assemble the trifle: Spread a layer of passionfruit curd over the soaked ladyfingers. Add a layer of the cooled coconut and passionfruit custard. Repeat layers as desired, finishing with a layer of custard.
- Make whipped cream topping: In a chilled bowl, beat heavy whipping cream with confectioner’s sugar and 1 teaspoon vanilla extract until soft peaks form.
- Top and chill: Spread the whipped cream over the top layer of custard. Garnish with additional passionfruit pulp if desired. Refrigerate the trifle for at least 1 hour before serving to let flavors meld.
Notes
- A rich, decadent dessert with boozy ladyfingers, passionfruit curd, creamy coconut and passionfruit pudding, and whipped cream!
- Use full-fat coconut milk and coconut cream for a creamier custard, or lite versions for a lighter dessert.
- Adjust the amount of alcohol used to soak the ladyfingers according to your taste preference.
- Chill the trifle thoroughly to allow the flavors to meld and the custard to set properly.
- For a non-alcoholic version, soak ladyfingers in passionfruit juice or coconut water instead of spirits.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
