ezRecipe-Zee: Cooking Recipe: How to make Tropical Fruit Trifle

Tropical Fruit Trifle

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Date Added:	May 7, 2008
Calories:	726
Serves:	16
Prep. Time:	0:00
Category:	Desserts / Sweets, Fruit, Copy Cat / Restaurant

Ingredients:

                    === POUND CAKE ===
1     pound         cake flour
2     teaspoons     baking powder
1/2   teaspoon      kosher salt
1     pound         unsalted butter
1 1/2 cups          sugar
9                   eggs
1     teaspoon      vanilla extract
1     teaspoon      lemon zest
                    Peach liqueur
                    = (or maracino, a Cuban cherry liqueur)
                    === PASSION FRUIT PASTRY CREAM ===
4     cups          milk
1                   vanilla bean
12                  egg yolks
4     ounces        cake flour
1 1/2 cups          sugar
2     ounces        unsalted butter
1/2   cup           passion fruit puree
                    === MACERATED TROPICAL FRUIT ===
6     cups          diced assorted fruit
                    = (pineapple, mango, kiwi, star fruit,
                    papaya, lychee, etc)
1/4   cup           super fine sugar
                    === CHANTILLY CREAM ===
2     cups          heavy cream
2     tablespoons   confectioners' sugar
1     teaspoon      vanilla extract
                    Candied ginger

Directions: one line for each direction. When saved the lines will be numbered.

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.
For the Pound Cake: Preheat oven to 325 degrees.
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.
For the Passion Fruit Pastry Cream: 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 remaining 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. (Makes about 6 cups)
For the Chantilly Cream: Whip all ingredients together until soft peaks form.
For the Macerated Tropical Fruit Salad: Toss cut fruit with sugar and set aside for 30 minutes
This recipe yields 16 servings.

Nutrition Facts

Servings Per Recipe: 16

Amount Per Serving

Calories: 726

Calories from Fat 56.0%

Total Fat

46g

Cholesterol

384mg

Sodium

202mg

Carbohydrate

70g

Dietary Fiber

trace

Protein

11g

Exchanges: 2 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* MELTING POT with Cheryl Smith - (Show # MP-1B80) - from the TV FOOD NETWORK