10 slices cut from a 8x4 inch banana bread or pound cake
1/3 cup dark rum
4 large ripe mangoes, peeled, pitted and cubed
1 1/2 cups whipping cream
toasted sliced almonds
ground cinnamon or grated nutmeg
Instructions
For passion fruit custard, cut passion fruit in half and using a teaspoon, scoop out pulp and seeds into a liquid measuring cup. Add orange juice to pulp, if necessary to yield 1 cup; set aside.
In a medium bowl, and using an electric mixer, beat together eggs, egg yolks, sugar and cornstarch until smooth. Meanwhile, oin a medium saucepan, heat cream and milk over medium heat until just boiling.
Beat hot cream into egg-yolk mixture. Pour mixture back into saucepan; cook over medium heat, whisking constantly for about 3 minutes, until custard starts to simmer and is thickened and smooth. Remove from the heat; whisk in passion fruit pulp. Strain custard through a fine sieve into a medium bowl, rubbing custard through sieve with a rubber spatula; discard passion fruit seeds. Whisk lime zest and vanilla into custard. Let cool to room temperature; whisk well until smooth. Place a sheet of plastic wrap directly on surface of custard; refrigerate until completely cold.
To assemble trife, stir marmalade in a small bowl until loosened. Spread each slice of banana bread generously with some of the marmalade, then put slices together in pairs to make marmelade sandwiches. Cut each sandwich into 4 pieces; arrange in the bottom of a 12 cup straight sided glass serving bowl. Whisk rum into the remaining marmalade; drizzle evenly over cake in bowl. Scatter mangoes evenly over cake. Whisk cooled custard until smooth; pour evenly over mangoes. In a medium bowl, whip cream until it holds soft peaks; spoon evenly over custard to cover it completely. Refrigerate, tightly covered, for at least 4 hours or overnight. Just before serving, garnish top of the trifle with almonds and a light sprinkling of cinnamon or nutmeg.
Originally Submitted
2/11/2012
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