Tipsy Tropical Trifle Recipes

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TROPICAL TRIFLE



Tropical Trifle image

Provided by Wanna Make This?

Categories     dessert

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter
1 cup sugar
3/4 cup passionfruit juice
1/4 cup fresh lemon juice
3 large eggs
3 cups coconut milk (from about two 13 1/2-ounce cans), cold and well-stirred
Two 3 1/2-ounce packages instant vanilla pudding
One 1-pound butter pound cake, cut into 1-inch cubes
8 ounces frozen whipped topping (about 3 cups), thawed
3 cups raspberries
1 kiwi, peeled cut into 1/8-inch-thick rounds
1 cup blackberries
1 medium ripe mango, peeled, seeded and diced

Steps:

  • Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
  • Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
  • To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
  • Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.

TROPICAL TRIFLE



Tropical Trifle image

For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 10

Number Of Ingredients 10

2 cups milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 teaspoon grated orange peel
1 round angel food cake (16 oz), cut into 1-inch cubes
2 tablespoons orange-flavored liqueur or orange juice
1 can (20 oz) pineapple tidbits, well drained
2 kiwifruit, peeled, cut into 1/4-inch slices
1 ripe mango, seed removed, peeled and cut into cubes
2 cups fresh strawberries, cut in half
1/4 cup shredded or flaked coconut

Steps:

  • In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
  • In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
  • Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
  • Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.

Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g

TROPICAL TRIFLE



Tropical Trifle image

I just found this in New Idea magazine & didn't want to lose the recipe. Looks nice & easy, but end result looks great. Best to make this in a clear glass bowl to impress everyone.

Provided by Heydarl

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

500 g jam rolls
1/2 cup Malibu coconut liqueur
85 g raspberry jelly crystals
85 g orange jelly crystals
85 g mango jelly crystals
600 ml thickened cream
2 tablespoons caster sugar
500 ml thickened custard
1 -4 cup passion fruit pulp
2 mangoes, sliced

Steps:

  • Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
  • Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
  • Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
  • Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
  • Serve trifle topped with mango slices.

Nutrition Facts : Calories 458.3, Fat 28.5, SaturatedFat 17.6, Cholesterol 104.2, Sodium 186.7, Carbohydrate 49.8, Fiber 4, Sugar 41.6, Protein 5

TROPICAL TRIFLE



Tropical Trifle image

Provided by Warren Brown

Categories     dessert

Time 9h30m

Yield 1 trifle

Number Of Ingredients 23

1 cup mango pureed
2 1/2 cups sugar
1 tablespoon cornstarch
4 eggs
4 yolks
2 1/2 sticks butter
1 tablespoon butter, very soft
1/4 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
2 cups unsalted cashews
1 3/4 cups all-purpose flour, sifted before measuring
2 cups sugar
4 eggs
1 quart milk
1 vanilla bean
1/8 teaspoon salt
Cake, store-bought or pre-made
Simple syrup or your favorite liqueur
Jam
Whipped cream
Grilled pineapple rings
Coconut

Steps:

  • For the Mango Puree: Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
  • For the Candied Cashews: Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper. You can also use a jellyroll pan.
  • In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter. To the melted butter, add the sugar, light corn syrup, and salt and stir to combine. Add the cashews and cook for 3 minutes stirring constantly.
  • Pour the sugar coated cashews onto the lined baking sheet. With a heat resistant spatula spread the nuts in an even layer. Bake for 12 to 15 minutes until golden brown. Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
  • Remove pan from the oven and allow nuts to cool completely. Once cool, break into small clusters.
  • For the Pastry Cream: Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
  • In a second bowl, whisk together the flour with 1 cup of the sugar. Next, whisk in the eggs until smooth. The mixture will be very thick.
  • Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan. Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming. Remove the pan from the heat when it just begins to simmer. While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture. Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk. Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream. Cook the mixture until it thickens. Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
  • As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill. Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
  • Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate at least several hours, or overnight.
  • Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
  • Spread your favorite jam between the layers of cake and cut in squares. Make a mixture of half pastry cream and half whipped cream.
  • For assembly, place layers of cake on the bottom of a trifle dish. Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full. Garnish with coconut and more candied cashews.

TROPICAL FRUIT TRIFLE



Tropical Fruit Trifle image

Provided by Food Network

Categories     dessert

Time 2h33m

Yield 16 servings

Number Of Ingredients 27

Pound Cake, recipe follows
Peach liqueur (or maracino, a Cuban cherry liqueur)
Passion Fruit Pastry Cream, recipe follows
Macerated Tropical Fruit, recipe follows
Chantilly Cream, recipe follows
Candied ginger, as a garnish
1 pound cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 pound unsalted butter, softened
1 1/2 cups sugar
9 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
Preheat oven to 325 degrees F.
3 cups milk, plus 1 cup
1 vanilla bean, split
12 egg yolks
4 ounces cake flour
1 1/2 cups sugar
2 ounces unsalted butter
1/2 cup passion fruit puree
2 cups heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
6 cups diced assorted fruit (pineapple, mango, kiwi, star fruit, papaya, lychee, etc)
1/4 cup super fine sugar

Steps:

  • Make the trifle in a 9-inch round trifle bowl.
  • Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.
  • Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.
  • Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.
  • Top with the Chantilly Cream and garnish with candied ginger.
  • Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.
  • Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.
  • As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.
  • As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.
  • Whip all ingredients together until soft peaks form.
  • Toss cut fruit with sugar and set aside for 30 minutes.

TIPSY, TROPICAL TRIFLE



Tipsy, Tropical Trifle image

This Trifle is a layered dessert that has a German influence from the wine though the trifle is of English origin. This one has lemon curd which is also a favorite of the English. Given a tropical feel from the apricots, bananas, coconut, and nuts! Fusion I would Say so! The hardest part of making this is the microwaved lemon curd which take all of 10 minutes. This makes a good pot luck dessert.

Provided by Rita1652

Categories     Dessert

Time 32m

Yield 12 serving(s)

Number Of Ingredients 16

3 tablespoons lemon zest
1/2 cup fresh lemon juice (4 to 6 lemons)
1 cup sugar
6 tablespoons butter
3 eggs, lightly beaten
1 egg yolk, lightly beaten
1 (5 ounce) package instant vanilla pudding
1 cup instant powdered milk
3 cups water
1/2 cup white wine, like a sweet german gewurztraminer
1/2 cup chopped dried apricot
11 ounces angel food cake, store bought
1/2 cup toasted crushed cashews
1/2 cup toasted coconut
2 bananas, sliced
1 (16 ounce) container Cool Whip

Steps:

  • For Curd.
  • In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
  • Heat to dissolve sugar whisking after a minute.
  • Add butter and stir until it has melted and combined.
  • Remove from heat and cool to room temperature.
  • Beat eggs into cooled lemon mixture until well blended.
  • Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
  • Cool.
  • Softening apricots.
  • Add white Wine to Apricots for one hour then remove from wine.
  • Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
  • For Pudding.
  • Mix the pudding ingredients together whisk till smooth set aside.
  • Assembly.
  • In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
  • Repeat with second layer.
  • Top with 1/3 of cool whip garnish with rest of cashews a coconut.
  • Refrigerate till ready to eat.

Nutrition Facts : Calories 520.4, Fat 24.9, SaturatedFat 16.8, Cholesterol 94.2, Sodium 450.8, Carbohydrate 67.8, Fiber 1.9, Sugar 54.7, Protein 8.3

IRISH TIPSY TRIFLE



Irish Tipsy Trifle image

I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.

Provided by Cindy Rose

Categories     Dessert

Time 12m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup unsalted butter
2 1/2 cups rolled oats
1 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 cup whipping cream, well chilled
2 tablespoons light brown sugar, free of lumps
1 tablespoon confectioners' sugar
1/4 cup Irish whiskey, plus
2 tablespoons Irish whiskey
3 tablespoons caramel ice cream topping

Steps:

  • For cookies, heat oven to 375 degrees.
  • Grease a baking sheet (s).
  • Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
  • Let cool.
  • Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
  • Mix in the flour and baking soda on low speed.
  • Add the cooled oat mixture and mix only to combine.
  • Use batter immediately or chill overnight.
  • Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
  • Bake until golden, 9 to 12 minutes.
  • Cool on sheet for one minute and then transfer to wire rack to cool.
  • The recipe makes 24 cookies; you will use 12 for the recipe.
  • For cream, beat the cream with an electric mixer until it begins to thicken.
  • Add both sugars and continue beating until it holds soft peaks.
  • Add 1/4 cup whiskey and mix well.
  • To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
  • Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
  • Drizzle top with a small swirl of caramel topping and serve at once.

TROPICAL FRUIT TRIFLE



Tropical Fruit Trifle image

Provided by Bill Yosses

Categories     dessert

Time 2h30m

Yield 12 to 15 servings

Number Of Ingredients 14

1 1/2 cups sugar
Grated zest of 1 lime
1/2 vanilla bean, split lengthwise
1 pineapple or 2 large Asian pears, peeled, cored and cut into 1/2-inch dice
1 red papaya, 2 yellow papayas or 2 mangoes, peeled, seeded and cut into 1/2-inch dice
9 kiwis, peeled and cut into 1/2-inch diced
1/2 teaspoon powdered gelatin
4 large egg yolks
1/2 cup sugar
Grated zest and strained juice of 2 limes
1 cup heavy cream
1 cup plain yogurt
1 cup crème fraîche or sour cream
2 8- or 9-inch spongecake layers, homemade or storebought

Steps:

  • To make fruit compote, place 3/4 cup of sugar in a skillet. Add half the lime zest, 1 piece vanilla bean and 1/2 cup water to the pan. Heat the syrup, stirring until the sugar dissolves. Simmer for 5 to 7 minutes until very reduced.
  • Add 4 cups pineapple or Asian pear to syrup, reserving rest for garnish. Cook gently until fruit is glazed and softened but holds its shape, 2 to 6 minutes. Remove vanilla bean. Place fruit in a bowl and let cool.
  • In clean skillet, add remaining sugar, lime zest, other piece of vanilla bean and 1/2 cup water. Make a syrup as in Step 1. Add 4 cups papaya or mango to syrup, reserving rest for garnish. Cook gently until fruit is glazed and softened, but holds its shape, 2 to 4 minutes. Remove vanilla bean. Place fruit in a bowl and let cool.
  • To make yogurt cream, simmer an inch of water in the bottom of a double boiler. In a small bowl combine gelatin with 2 teaspoons cold water and set aside. Place egg yolks, sugar, lime zest and juice in top of double boiler. Whisking constantly, heat yolks over simmering water until thickened, 5 to 7 minutes. Take egg mixture off heat and whisk in gelatin until it dissolves, about 20 seconds.
  • With electric mixer, whip cream until thickened and soft peaks just begin to form. Whisk yogurt and crème fraîche into yolk mixture, then whisk in whipped cream.
  • Slice layers of cake in half horizontally and trim so they fit into a large glass bowl. Place one layer in bowl. Starting at edge of bowl so that fruit shows through glass, place kiwis in one layer on cake. Spread a quarter of yogurt cream over kiwis and top with another cake layer. Using a slotted spoon, scoop a layer of papaya on the cake, then another quarter of cream and third layer of cake. Top with remaining fruit, another quarter of cream and final cake layer. Spread remaining cream on top. Cover trifle with plastic wrap and refrigerate for at least 3 hours and up to 3 days. Before serving, press pieces of sliced tropical fruit on top.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 29 milligrams, Sugar 43 grams

TROPICAL TRIFLE



Tropical Trifle image

A different version to the usually strawberry flavoured classic trifle I adapted this from a women's weekly recipe where you made your own Swiss roll and custard so I made it a bit easier and quicker but a great tasting trifle

Provided by oriana

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 sponge cake
3/4 cup lemon butter (240g)
2 (85 g) lemon jelly crystals
1/2 cup sweet sherry
300 -600 ml heavy cream, whipped
1 mango
2 kiwi fruits
2 passion fruit
2 (500 g) containers of pauls premium vanilla custard

Steps:

  • Make jelly according to directions on packet and place in fridge until almost set.
  • Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
  • Cut cake into square pieces and place in and around trifle bowl.
  • Sprinkle with sherry.
  • Pour almost set jelly on top of sponge and refrigerate til set.
  • Pour custard over jelly refrigerate til cold.
  • Decorate with whipped cream and fruit.

Nutrition Facts : Calories 419.3, Fat 15.5, SaturatedFat 9.1, Cholesterol 109.1, Sodium 255.2, Carbohydrate 63.7, Fiber 1.8, Sugar 45.4, Protein 6

TROPICAL TRIFLE WITH FRESH PINEAPPLE



Tropical Trifle with Fresh Pineapple image

A refreshing and delicious tropical trifle made from fresh pineapple.

Provided by RENEEWENA

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h5m

Yield 15

Number Of Ingredients 9

4 tablespoons vanilla custard powder
4 cups milk
2 tablespoons white sugar
1 fresh pineapple, cut into 1/2-inch pieces
water to cover
1 tablespoon brown sugar
½ teaspoon ground cinnamon
2 (12 ounce) loaves prepared pound cake, crusts trimmed and cut into 1/2-inch squares
1 cup heavy whipping cream, whipped

Steps:

  • Mix custard powder with a few tablespoons cold milk in a bowl.
  • Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
  • Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
  • Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
  • Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
  • Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 43.7 g, Cholesterol 127.4 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 268.6 mg, Sugar 30.1 g

COCONUT AND TROPICAL FRUIT TRIFLE



Coconut and Tropical Fruit Trifle image

I've found that as I get older, I tend to forget about the things that aren't all that important to me, like paying bills, what day it is, and so on. But I never, ever forget a dessert. A few decades ago, some friends who had lived in Brazil for a few years invited me for dinner and served bien me sabe, a moist concoction of sponge cake and coconut cream. And I never got it out of my head how fantastic that simple combination tasted. Years later, when I was the pastry chef at a restaurant that specialized in Asian cooking, I had the opportunity to seek out and use all sorts of tropical fruit, many of which I hadn't ever seen before. And I thought bien me sabe would be the perfect backdrop for a jumble of exotic flavors. Although I've used the types of tropical fruit that are the most widely available, feel free to add or use others in place of what I've suggested. But just be sure to heat them through, as most tropical fruits contain a heat-sensitive enzyme that causes custards to break down. I learned this the hard way. I like the way large shreds of fresh coconut look on top of this dessert. If you have the inclination, crack one open, shave off large shards, and toast them to use as garnish.

Yield makes 8 servings

Number Of Ingredients 15

1 1/4 cups (310 ml) whole milk
1/2 cup (100 g) sugar
1/2 vanilla bean, split lengthwise
3 tablespoons (25 g) cornstarch
1/2 cup (125 ml) canned Thai coconut milk
4 large egg yolks
1 cup (70 g) dried unsweetened shredded coconut (see Tip)
1 pineapple, peeled, eyes removed, cored, and cut into 1-inch (3-cm) pieces
2 1/2 cups (1 pound/450 g) strawberries, hulled and sliced
1 medium mango, peeled, pitted, and cut into 1/2-inch (1.5-cm) cubes
6 tablespoons (75 g) sugar
Juice of 1/2 lime
1/2 cup (125 ml) dark rum
Sponge Cake, 12 by 18-inch (30 by 46-cm) sheet (page 233)
Fresh or dried unsweetened shredded coconut, toasted, for garnish

Steps:

  • To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
  • In a small bowl, whisk together the cornstarch and coconut milk until completely smooth. In another small bowl, whisk the egg yolks until combined.
  • When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Remove from the heat and strain into a clean bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Stir in the 1 cup (70 g) coconut, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
  • To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes. Transfer to a medium bowl and let cool completely.
  • Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
  • To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides. Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish. (You'll need the cake trimmings, so don't eat them!)
  • Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish. Place one of the cake pieces on top. Spread half of the fruit filling and some of their juice over the cake.
  • Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top. Cover the cake with the remaining fruit filling and juice. Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
  • Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard. Cover with plastic wrap and refrigerate until chilled.
  • Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen. Strew toasted coconut over the top of each serving. The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
  • This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
  • I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.

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TROPICAL TRIFLE RECIPE | BON APPéTIT
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2020-01-07 Step 1. Combine coconut milk, chia seeds, granulated sugar, vanilla, and a pinch of salt in a medium bowl. Cover and chill pudding until thickened, at least 2 hours and up to 12 hours.
From bonappetit.com


TROPICAL TRIFLE RECIPE - LIFEMADEDELICIOUS.CA
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2011-09-08 In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 …
From lifemadedelicious.ca


THE TIPSY LAIRD TRIFLE IS A POETIC DESSERT - WINE ENTHUSIAST
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2017-01-23 Ingredients. ¼ cup raspberry jelly or seedless jam; 4 cups fresh or frozen raspberries, plus more for garnish; 3 cups half-and-half; 6 tablespoons sugar
From winemag.com


MARY BERRY'S TIPSY TRIFLE RECIPE | PBS FOOD
Ingredients; For the Swiss roll; 4 large free-range eggs; 100g (3½oz) caster sugar, plus extra for dusting; 100g (3½oz) self-raising flour; 175g (6oz) strawberry jam or conserve
From pbs.org


TIPSY PARSON | SOUTHERN LIVING
Once cooled, refrigerate until ready to use. Step 3. In another saucepan, combine the cherries, brown sugar, ginger, and ¼ cup water. Bring to a simmer over low heat, breaking up some of the larger fruit with a spoon. While the mixture continues to warm, stir together the cornstarch and the remaining 2 tablespoons water.
From southernliving.com


TIPSY, TROPICAL TRIFLE - ENGLISH RECIPES
Tipsy, Tropical Trifle might be just the dessert you are searching for. This gluten free recipe serves 12. One serving contains 439 calories, 9g of protein, and 16g of fat. A mixture of angel food cake, bananas, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Scottish cuisine. From preparation to the plate, this …
From fooddiez.com


RHODES QUALITY TROPICAL TRIFLE | RHODES FOOD GROUP
Method. Make the jelly and leave to cool slightly. Place the Rhodes Quality Peach Halves and Rhodes Quality Pineapple Rings into the base of a large glass trifle bowl, with some pieces up the side of the glass. Pour in the jelly and refrigerate until set. Slice one of the Madeira loaves into 3 lengthways and using a star cookie cutter, cut out ...
From rhodesquality.com


TIPSY, TROPICAL TRIFLE RECIPE - YOUTUBE
Tipsy, Tropical Trifle Recipe
From youtube.com


HOW TO MAKE A TIPSY TRIFLE WITHOUT A RECIPE - EPICURIOUS
2021-11-28 Heat the water until just simmering, add sugar, and stir until dissolved, then turn off the heat and stir in the alcohol. Adjust the sweetness and …
From epicurious.com


TIPSY, TROPICAL TRIFLE RECIPE - FOOD.COM
Jan 15, 2017 - This Trifle is a layered dessert that has a German influence from the wine though the trifle is of English origin. This one has lemon curd which is also a favorite of the English. Given a tropical feel from the apricots, bananas, coconut, and nuts! Fusion I would Say so! The hardest part of making this is the microwave…
From pinterest.com


RECIPE - TROPICAL TRIFLE
1. For passion fruit custard, cut passion fruit in half and, using a teaspoon, scoop out pulp and seeds into a liquid measuring cup. Add orange juice to …
From lcbo.com


TROPICAL TRIFLE RECIPE - WOMAN'S DAY
2011-12-30 Prepare custard mix with the sugar and milk according to package directions. Stir in candied ginger. Stand a row of attached ladyfingers, flat sides facing in, …
From womansday.com


EASY TRIFLE RECIPE FOR A TROPICAL TRIFLE — GRANTOURISMO TRAVELS
Scoop the pulp and seeds out of the passionfruit halves and distribute evenly across the glasses, and then for the final layer, spread the thickened cream (or creamy Greek-style yoghurt) on top, and refrigerate overnight. Just before serving, sprinkle on the finely diced tropical fruit and desiccated coconut.
From grantourismotravels.com


TRIFLE RECIPES | ALLRECIPES
Strawberries and Cream Trifle. 24. Very quick easy dessert! Carlota de Limon (Mexican Lemon Icebox Cake) 5. Trifle. 6. What's called "jelly" in America is called "jam" in England, and the English call the American's "gelatin", "jelly"! But, any way you slice it -- spread some fruit preserves over cake, top with a gelled fruity confection ...
From allrecipes.com


21 CRAZY GOOD TRIFLE RECIPES FOR SUMMER - TASTE OF HOME
2019-04-28 Brownie Mocha Trifle. By using instant pudding and a convenient box of brownie mix, there's nothing to the preparation. The result is moist and chewy. And the layers look so pretty spooned into a glass trifle bowl. —Louise Fauth, Foremost, Alberta. Go to Recipe. 4 / 21.
From tasteofhome.com


TROPICAL FRUIT TRIFLE | KITCHN
2021-06-04 Add 1/4 cup granulated sugar and 1/4 teaspoon fine salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat. Let sit until room temperature, stirring occasionally, about 20 minutes. Meanwhile, prepare the remaining fruit. Peel and cut 2 mangoes into small dice.
From thekitchn.com


TIPSY, TROPICAL TRIFLE RECIPE, BY KINDMEAL CHEF | KINDMEAL.MY
Restaurant / Shop Owner List your food outlet, create exciting vegetarian deals & showcase your delicious menu for FREE. Enjoy our yummy deals, share reviews & meet food lovers too.
From kindmeal.my


TROPICAL TRIFLE – FOOD NETWORK KITCHEN
Say "Aloha!" to this delicious Tropical Trifle, inspired by the Kids Baking Championship! Dan Langan shows us how to make a creamy custard and …
From foodnetwork.com


TROPICAL COCKTAILS FOR PARADISE LIVING - TIPSY BARTENDER
If you really want to take the training wheels off your tropical drinks mixing, take a whack at our recipe for our Zombie. This tropical powerhouse packs a punch with both dark and overproof rum, apricot brandy, orange juice, pineapple juice, lime juice, and grenadine. Other fun tropical basics include the Classic Pina Colada, Mai Tai, and ...
From tipsybartender.com


SCOTTISH TRIFLE: THE EASIEST TIPSY LAIRD RECIPE
2021-06-09 Mix the egg yolks with the cornflour and sugar in a heatproof bowl until it comes together as a paste. Remove the outside of the vanilla pod from the milk and then slowly pour into the paste, stirring constantly, until it is combined. Tip back into a clean saucepan and cook over low heat, stirring constantly.
From scottishscran.com


QUICK TROPICAL TRIFLES | RECIPES | DELIA ONLINE
Cover the glasses with clingfilm and chill until needed. Spoon the mascarpone into a mixing bowl, give it a whisk to soften it a bit and then add the custard and whisk the two together till blended. Now the vanilla pod needs to be sliced in half lengthways and the seeds scooped out using a teaspoon. Whisk the seeds into the custard mixture ...
From deliaonline.com


TIPSY, TROPICAL TRIFLE - GOLDEN MERCIES
2014-01-07 15 In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip. 16 Repeat with second layer. 17 Top with 1/3 of cool whip garnish with rest of cashews a coconut.
From nvine.blogspot.com


TROPICAL RUM TRIFLE RECIPE | MYRECIPES
Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes. Advertisement. Step 2. Remove fruit from bowl with a slotted spoon, reserving syrup mixture. Step 3. Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl.
From myrecipes.com


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