• Main
  • Recipes
  • Tropical Fruit Trifle (Cheryl Smith) Recipe

Tropical Fruit Trifle (Cheryl Smith) Recipe

Posted by
Rate It!
Tropical Fruit Trifle (Cheryl Smith)
Add your photo!
Ingredients
26
Count
Nutrition
1215
Calories
Total time
150
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make the trifle in a 9-inch round trifle bowl.
  2. 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.
  3. Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.
  4. 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.
  5. Top with the Chantilly Cream and garnish with candied ginger.
  6. Pound cake:
  7. Preheat oven to 325 degrees F.
  8. 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.
  9. Yield: 10 to 12 servings
  10. Passion Fruit Pastry Cream:
  11. 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 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.
  12. 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.
  13. 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.
  14. Yield: about 6 cups
  15. Chantilly Cream:
  16. Whip all ingredients together until soft peaks form.
  17. Macerated Tropical Fruit Salad:
  18. Toss cut fruit with sugar and set aside for 30 minutes
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1215.31 Kcal (5088 kJ)
Calories from fat 347.78 Kcal
% Daily Value*
Total Fat 38.64g 59%
Cholesterol 305.11mg 102%
Sodium 376.57mg 16%
Potassium 289.43mg 6%
Total Carbs 188.5g 63%
Sugars 147.97g 592%
Dietary Fiber 8.4g 34%
Protein 20.94g 42%
Vitamin C 262.6mg 438%
Vitamin A 0.3mg 11%
Iron 4.3mg 24%
Calcium 320.9mg 32%
Amount Per 100 g
Calories 71.75 Kcal (300 kJ)
Calories from fat 20.53 Kcal
% Daily Value*
Total Fat 2.28g 59%
Cholesterol 18.01mg 102%
Sodium 22.23mg 16%
Potassium 17.09mg 6%
Total Carbs 11.13g 63%
Sugars 8.74g 592%
Dietary Fiber 0.5g 34%
Protein 1.24g 42%
Vitamin C 15.5mg 438%
Iron 0.3mg 24%
Calcium 18.9mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 26.7
    Points
  • 32
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top