Tropical Trifle

Name: Tropical Trifle
Yield: Serves 8 to 10
Ingredients: ¾ cup pineapple juice; ¼ cup dark rum; Double recipe Strawberry Sauce; 1 recipe Sponge Cake; 1¼ cups blackberry jam, strained and thinned out with 2 tablespoons water; 1¼ cups blackberry jam, strained and thinned out with 2 tablespoons water; ¾ cup sweetened coconut milk; 6 large egg yolks; ¾ cup heavy (whipping) cream; ½ cup passionfruit liqueur; Pinch salt; 6 tablespoons sugar

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

This trifle was created for the opening of Jeremiah’s Restaurant 690.

It will remind you of the tropics; all that is missing is a pink parasol! The sabayon and sponge cake can be made a day in advance.

The flavor of trifles improves if they rest for 8 to 12 hours before serving.

Ingredients

6 large egg yolks
6 tablespoons sugar
Pinch salt

Dessert
Vegetarian

Method

Fill a bowl one quarter full of ice water. Put the egg yolks, sugar, and salt in a large stainless steel bowl. Whisk until smooth. Add the passionfruit liqueur.

Put the bowl over a pot of boiling water and whisk the mixture vigorously until it is thick, tripled in volume, and mounds slightly when dropped from the whisk. This will take about 5 minutes. Immediately put the bowl over the i