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Tropical Fruit Trifle - Fruit Trifle Recipe

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Tropical Fruit Trifle - Fruit Trifle Recipe

Tropical Fruit Trifle

Marian Blazes
Trifles are elegant yet easy desserts, and this tropical fruit trifle is no exception. Frozen pound cake is soaked with passion fruit rum syrup and mixed with vanilla and banana cream (instant) pudding. Decorated simply with fresh tropical fruit, this delicious trifle is a great solution when you need a spectacular dessert but you're short on time.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 1 cup passion fruit juice or frozen passion fruit pulp
  • 1/4 cup sugar
  • 3 tablespoons rum
  • 1 large frozen pound cake, thawed
  • 1/4 cup raspberry jam
  • 3/4 cup shredded coconut
  • 1 package french vanilla instant pudding mix
  • 2 cups whole milk
  • 1 teaspoon vanilla
  • 2 cups of mixed chopped fruit: bananas, pineapple, mangoes
  • 1 package banana cream insant pudding mix
  • 2 cups whole milk
  • 2 cups whipping cream
  • 3-4 tablespoons sugar
  • 1 teaspoon vanilla
  • extra fruit for decoration (strawberry halves, bananas, pineapple, mango)

Preparation:

  1. Make the passion fruit syrup: Bring the passion fruit juice or pulp to a boil. Add 1/4 cup sugar and cook for 3-4 minutes. Let cool. Stir in rum.

  2. Slice the pound cake crosswise into 3/4 inch thick slices. Brush the syrup onto the cake slices, turning to cover both sides.

  3. Spread half of the cake slices with a thin layer of raspberry jam, and top each jam-covered slice with a plain slice, to make sandwiches.

  4. Thinly slice 3 of the pound cake sandwiches lengthwise. Place the cake slices vertically around the sides of the sides of a 3-4 quart trifle dish or glass bowl, in order to decoratively line the sides. Top with halved strawberries.

  5. Cut the remaining pound cake into 1 inch cubes.

  6. Place half of the pound cake cubes into the bottom of the trifle bowl, inside of the vertical pieces of cake that are lining the bowl. Sprinkle with half of the shredded coconut.

  7. Stir package of french vanilla instant pudding into 2 cups cold milk, according to the package directions. Stir in a teaspoon of vanilla extract. Pour pudding over the cake cubes.

  8. Top with 1 cup of the chopped fruit. Add the rest of the cake cubes on top of the fruit, and sprinkle with the rest of the coconut.

  9. Make the banana cream pudding according to the package directions, and pour over the cake cubes. Top with the remaining chopped fruit.

  10. Stir the sugar and vanilla into the whipping cream and beat until soft peaks form. Pour over the top of the trifle.

  11. Decorate with fresh fruit pieces as desired. If using banana slices to decorate, dip them in pineapple juice first to prevent browning.

  12. Chill until ready to serve.

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