Saturday, February 27, 2010

Tropical Fruit Trifle

Today I'm going to share a delicious trifle recipe with you! This is truly worth the effort and can be done in stages. I make the cake and cream on one day and assemble the trifle on the second day. It looks gorgeous in a trifle bowl and is also a stunning individual dessert presentation for a small gathering.


1 pound cake
Raspberry Coulis
Pastry Cream
Diplomat Cream
Chocolate chips to melt for decoration

Raspberry Coulis:
1. Use 12 ounces of frozen unsweetened raspberries
2. Pour into a small saucepan and stir in ¼ cup of sugar and 1 ½ tsp cornstarch until thickened.
3. Bring to a boil. Be sure to stir constantly until thickened.
4. Let cool. Add 2 tsp lemon juice.

¼ c cornstarch
¾ c sugar
2 cups whole milk
4 large egg yolks
Pinch of salt
2 tsp vanilla extract
2 tbsp butter

1. Mix cornstarch with ¼ cup of sugar in a bowl. Stir in 1/3 cup of milk and yolks.
2. Combine the rest of the milk, sugar, and salt in a saucepan and bring to a boil.
3. Add a little bit of the hot milk mixture to the egg mixture, whisking constantly. Add the remaining milk mixture to the eggs. If you add the eggs to the hot milk, the eggs will scramble, and no one wants scrambled eggs in the trifle!
4. Boil, then cook over medium heat for about 5-7 minutes, stirring with the whisk. Remove the pan from the heat and stir in the vanilla and butter.
5. Stir occasionally until cool. When the cream is cool, place a little waxed paper on the top of the mixture and cover tightly. Refrigerate until needed.

Diplomat cream
1 package unflavored gelatin
¼ cup cold water
2 cups pastry cream
1 cup heavy cream

1. Put the gelatin over cold water in a small bowl and stir. Let the gelatin soften in the water for about 2 minutes. Heat the in the microwave for about 20 seconds.
2. Stir the gelatin into the pastry cream stirring with a spatula.
3. Whip the cream in a chilled bowl until it holds a medium peak when the whisk is turned upright.
4. Fold the whipped cream into the pastry cream in 2 or 3 groups, folding just until blended.

Assembly of the trifle!
1. Raspberry Coulis
2. cake
3. fruit
4. diplomat cream
5. cake
6. fruit
7. diplomat cream
8. Top with whipped cream and chocolate decoration.

• If you’re going to prepare this dessert ahead of time, spritz the sliced bananas with lemon juice or sugar water to prevent oxidation.
• The trifle tastes best after a few hours in the fridge because the flavors blend.

You can also vary the recipe in so many ways. You could use chocolate cake, brownies, or banana nut cake. The varieties are endless. I always use whatever fruit is in season. Now of course, nothing is really in season, so I just search for the freshest fruit I can find.

If you are pressed for time, substitute a pound cake from the supermarket and use pudding instead of the diplomat cream. Cool Whip is an acceptable substitute for the whipped cream. Some people like to soak the cake with a little Grand Marnier, too.

This is a great dish for entertaining and makes a delightful centerpiece on a buffet or serving table.



P.S. Be sure to sign up for the 1st Annual Spring Swap that I am hosting with my friend Shopaholic in Alabama. You can find information about the swap and sign up here. It's going to be a lot of fun and there are already many fabulous peeps participating in the swap. Join us!

P.S. I’ll tell you my trick for making the chocolate decoration in another blog post.


  1. Yummy! I will have to make this soon!

  2. I made individual ginger trifles at Christmas and have been wanting to make another trifle, I'm going to try this one.

    thanks for sharing

  3. That looks and sounds divine... Bet you could (if you wanted) make it a little low cal and it would still be good!

  4. That looks so fancy and yummy!

  5. This looks so delicious! Thanks for sharing...I will definitely be trying this one out soon!



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