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Passionfruit custard trifle recipe
Passionfruit custard trifle recipe
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Indulge in a summer trifle bursting with passionfruit flavors - jelly, cake, custard, whipped cream, and a hint of coconut liqueur for a tropical twist. Chill for 4 hours for the perfect texture. Explore more passionfruit dessert recipes from classics like coconut slice to modern treats like meringue bombe and prosecco jelly cups. Let passionfruit be the star of your dessert creations.
Ingredients:
  • 12.00 gm gelatine powder
  • 400g pkt Frozen Pure Passionfruit Pulp, thawed, strained, seeds discarded
  • 100g (½ cup) caster sugar
  • 400g Barker’s Passionfruit Curd
  • 170g can passionfruit pulp
  • 900g Paul’s Double Thick French Vanilla Custard
  • 450g pkt Madeira cake
  • 300ml ctn thickened cream, whipped to firm peaks
Instructions:
  • In a small bowl, add 3 tablespoons of water. Sprinkle in the gelatine and stir until combined. Let it sit for 5 minutes.
  • In a saucepan over medium-high heat, combine the strained passionfruit pulp, sugar, and 400ml water. Stir until the sugar dissolves and the mixture just comes to a boil.
  • Take the mixture off the heat and gently incorporate the gelatine mixture until it dissolves completely. Sieve the mixture into a big jug to remove any solids. Transfer the liquid into a 20cm 3.75L (15 cup) trifle bowl with straight sides. Chill in the fridge for 4 hours until firmly set.
  • Combine the passionfruit curd and pulp in a bowl, stirring until fully mixed. Set aside 1/4 cup. Mix the custard into the rest of the passionfruit mixture until well incorporated.
  • Trim 1 cm from the base of the cake, reserving the offcuts. Slice the remaining cake into 1 cm-thick slices and then cut each slice into 4 equal pieces.
  • Arrange cake slices around the edge of the trifle bowl on top of the jelly. Fill the center of the bowl with any remaining cake slices and reserved offcuts. Spoon the passionfruit custard mixture over the trifle. Finish with whipped cream and a drizzle of reserved passionfruit mixture before serving.

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