Description

This Passionfruit Trifle is a rich and decadent layered dessert featuring boozy ladyfingers soaked in cachaça, rum, or pisco, luscious passionfruit curd, creamy coconut and passionfruit pudding, and a light whipped cream topping. A perfect balance of tropical tang and creamy sweetness, this trifle is an impressive treat for any occasion.

Ingredients

Scale

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)

Passionfruit Coconut 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 extract

Ladies Fingers and Booze

About 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 extract

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Instructions

Prepare Passionfruit Curd: In a heatproof bowl, whisk together 2 large eggs, ¾ cup sugar, lemon zest, fine sea salt, and ¼ cup passionfruit pulp. Place over simmering water and cook, stirring constantly, until thickened. Remove from heat and stir in softened butter until smooth. Set aside to cool.
Make Passionfruit Coconut Pudding: In a saucepan, combine 4 cups coconut milk, ¾ cup passionfruit pulp, and ½ cup coconut cream. In a separate bowl, whisk 4 tablespoons cornstarch with 2 eggs until smooth. Slowly whisk the egg mixture into the coconut mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in melted butter, sea salt, and vanilla. Let cool.
Soak Ladyfingers: Pour ½ to 1 cup of your chosen spirit—cachaça, rum, or pisco—into a shallow dish. Briefly dip ladyfingers one at a time, making sure they absorb the liquid but do not become soggy.
Assemble the Trifle: In a large trifle bowl or individual glasses, layer soaked ladyfingers, passionfruit curd, and coconut passionfruit pudding. Repeat layers until ingredients are used up or bowl is full, finishing with pudding on top.
Prepare Whipped Cream: Whip 1 pint heavy cream with ¼ cup confectioner’s sugar and 1 teaspoon vanilla extract until soft peaks form.
Top and Chill: Spread or pipe whipped cream over the top of the assembled trifle. Cover and refrigerate for at least 2 hours, preferably longer, to let flavors meld and the dessert set.

Notes

This trifle features boozy ladyfingers, passionfruit curd, coconut and passionfruit pudding, and whipped cream for a rich and decadent dessert.
You can adjust the amount of alcohol soaking the ladyfingers to your preference.
Use fresh passionfruit pulp for best flavor, or high-quality frozen puree if fresh is unavailable.
For a lighter version, use lite coconut milk and reduce the sugar slightly.
Ensure pudding is fully cooled before layering to prevent melting the whipped cream topping.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 35g
Sodium: 120mg
Fat: 25g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 115mg