Tropical Trifle

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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
  • ½ cup passionfruit liqueur
  • ¾ cup heavy (whipping) cream
  • 1 recipe Sponge Cake
  • Double recipe Strawberry Sauce
  • ¼ cup dark rum
  • ¾ cup pineapple juice
  • ¾ cup sweetened coconut milk
  • cups blackberry jam, strained and thinned out with 2 tablespoons water

A 2½-quart bowl

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 ice bath and whisk until cold.

Pour the cream into the bowl of an electric mixer and, using the whisk attachment, whip the cream on high speed until soft peaks form. Fold the cream into the cooked egg mixture. Refrigerate until ready to use.

To assemble the trifle

Pour approximately ¼ cup of strawberry sauce into the -quart bowl, covering the bottom.

Slice the sponge cake in half horizontally. Cut and fit cake pieces, forming a single layer over the strawberry sauce.

Sprinkle 2 teaspoons of the rum, 2 tablespoons of the pineapple juice, and 2 tablespoons of the coconut cream over the cake. Spread some of the blackberry jam and more of the strawberry sauce over the cake. Top with about inch of passionfruit cream.

Repeat this layering process beginning again with cake pieces, until the bowl is full, ending with the passion fruit cream.

Cover and refrigerate the trifle for at least 8 hours before serving with the following mango sauce.

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