Description

This Passionfruit Trifle is a luscious and decadent layered dessert featuring boozy ladyfingers soaked in cachaça, rum, or pisco, vibrant passionfruit curd, creamy coconut and passionfruit pudding, and topped with fluffy whipped cream. Perfect for a festive occasion or an indulgent treat, this trifle balances tropical tartness with rich textures for a truly memorable dessert experience.

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 salt)

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 (about 20 pieces)
½ to 1 cup cachaça, rum, or pisco (for soaking)

Whipped Cream Topping

1 pint heavy whipping cream (or prepared whipped cream)
¼ cup confectioners’ sugar
1 teaspoon vanilla

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Passionfruit Curd: In a heatproof bowl, whisk together the passionfruit pulp, eggs, sugar, lemon zest, and sea salt. Place the bowl over a pot of simmering water (double boiler). Stir continuously until the mixture thickens to a custard consistency. Remove from heat and whisk in the softened butter until smooth. Set aside to cool.
Make the Coconut and Passionfruit Pudding: In a saucepan, mix the coconut milk, passionfruit pulp, and coconut cream. In a separate bowl, whisk the cornstarch with eggs until smooth. Slowly add the egg mixture to the saucepan over medium heat, stirring constantly. Cook until the pudding thickens. Remove from heat, then stir in melted butter, salt, and vanilla. Let cool before use.
Soak the Ladyfingers: Pour the chosen liquor (cachaça, rum, or pisco) into a shallow dish. Quickly dip each ladyfinger into the liquor to soak lightly, avoiding oversaturation to keep them firm. Set soaked ladyfingers aside.
Whip the Cream: In a chilled bowl, beat the heavy whipping cream with confectioners’ sugar and vanilla until stiff peaks form. Alternatively, use prepared whipped cream.
Assemble the Trifle: In a large trifle bowl or individual glasses, layer soaked ladyfingers at the bottom. Spoon a layer of passionfruit curd over the ladyfingers, followed by a layer of coconut and passionfruit pudding. Repeat layers if desired, finishing with a generous layer of whipped cream on top.
Chill and Serve: Refrigerate the assembled trifle for at least 1 hour to allow flavors to meld and the dessert to set. Garnish with extra passionfruit pulp or zest if desired before serving.

Notes

This trifle is rich and decadent, combining boozy ladyfingers, tangy passionfruit curd, creamy coconut pudding, and fluffy whipped cream.
You can substitute the liquor for a non-alcoholic alternative if preferred, though the flavor profile will change.
Use fresh passionfruit pulp for the best flavor, or high-quality store-bought pulp if fresh is unavailable.
Ensure you do not oversoak ladyfingers to avoid a soggy texture.
The dessert can be assembled a day ahead to deepen flavors, just cover and refrigerate.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 35g
Sodium: 150mg
Fat: 25g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 130mg