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 Tropical Ambrosia Trifle














Digital Photos by Art Guyer
July 4, 2008

 Tropical Ambrosia Trifle









Digital Photos by Art Guyer
July 4, 2008



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To Recipe


                * Exported from MasterCook *

                  Tropical Ambrosia Trifle

Recipe By : Karen Tack
Serving Size : 16 Preparation Time :0:25
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Passion Fruit Curd:
5 large egg yolks
2/3 cup sugar
3/4 cup passion fruit pulp -- (frozen), thawed
1/2 cup unsalted butter -- cut up
pinch salt
18 ounces whipped topping -- (frozen), thawed
1 mango -- peeled
3 kiwi fruit -- peeled
1/2 fresh pineapple -- peeled and cored
15 ounces mandarin oranges
1 cup sweetened coconut flakes -- plus more for garnish
1 frozen pound cake -- (10.75 ounces) thawed
2 cups miniature marshmallows -- plus 1 tablespoon
1 cup raspberries

See the Notes for our changes to this recipe.

Passion Fruit Curd: Combine egg yolks, sugar, passion fruit pulp, 
butter and salt in a small saucepan. Cook over medium heat for 8 
minutes, stirring constantly, or until mixture thickens and 
registers 160F on an instant-read thermometer. Note: Do not let 
the mixture come to a boil or it will curdle.

Transfer mixture to a medium-size bowl set over an ice bath (a 
larger bowl filled with ice and cold water). Stir with a wooden 
spoon until chilled.

Fold whipped topping into chilled curd. Cover with plastic wrap 
and refrigerate until ready to assemble.

Assembly: Cut mango in 3/4-inch chunks. Cut 1 kiwi in half 
lengthwise, then crosswise into 1/4-inch thick slices. Cut 
remaining kiwi into 1/2-inch chunks. Cut pineapple into 1/2-
inch thick slices, then cut slices into 3/4-inch chunks.

Drain mandarin oranges. Set aside about 14 pieces of the nicest 
looking oranges and pineapple, and all of the kiwi slices. Toss 
mango and remaining kiwi, oranges, and pineapple with 1 cup 
coconut to blend (makes about 6 cups).

Cut cake into 1/2-inch-thick slices (14 total). Using a 1-1/2-inch 
round cookie cutter, cut a semicircle from the bottom edge of each 
cake slice. Cut remaining pound cake scraps into 3/4-inch pieces.

Spread 1 cup of the fruit mixture in an even layer on the bottom 
of trifle dish. Arrange a row of the reserved kiwi slices, cut-
edge down, along bottom, pressed against the side of dish. Add 
reserved pieces of pineapple in between each kiwi slice and 
mandarin oranges on top of kiwi. Set aside 1 cup of the fruit 
mixture; spread remaining fruit into the trifle dish. Spread 

Sprinkle 2 cups of the mini marshmallows in an even layer on top 
of fruit, making certain they reach the side of the dish. Place 
raspberries in a single layer along outer edge of dish. Add any 
leftover berries to the reserved fruit.

Place the semicircles of pound cake on top of raspberries, 
straight-side down, pressing against the side of the dish. Add 
the cubed pound cake scraps to help support the semicircles. 
Press down slightly so top is level.

Spread passion fruit curd evenly over cake layer. Mound remaining 
chopped fruit on top and sprinkle with remaining 1 tablespoon 
mini marshmallows. Garnish with coconut. Refrigerate at least one 
hour or until ready to serve.


When Doris and I made this dish for the Fourth of July, we made 
the following changes:

1. Doris made a delicious lemon curd in place of the passion 
   fruit curd. That recipe follows these notes.

2. We used 4 kiwis, taking the slices from the center part of 
   the kiwis where they were the nicest.

3. We used the entire pineapple, not half.

4. We used a pint fresh blueberries instead of the raspberries.

5. We added a few large, fresh seeded sweet cherries to the 
   fruit mixture, and placed a whole one (still with the stem) 
   on the top as garnish).

6. We added 3/8-inch star fruit slices to the top to complete 
   the presentation.
7.  We added leftover cake rounds to the top.

8. I think our prep time was more like 45 minutes, not 25 

It turned out very well. It was delicious and beautiful, If I do 
say so myself!


Lemon Curd Recipe:

3 large eggs 
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) 
(do not use the bottled lemon juice) 
1 tablespoon (4 grams) finely shredded lemon zest 
(about 1 lemon)
3/4 cup (150 grams) granulated white sugar 
4 tablespoons (56 grams) unsalted butter, at room 
temperature and cut into small pieces

Note: Room temperature lemons provide more juice. After 
squeezing, strain the juice to remove any pulp. Zest is 
the yellow, sweet-flavored outer rind of the lemon. A 
zester or fine grater can be used to remove the rind. 
Cold lemons are much easier to grate. Grate lemons just 
before using as the zest will lose moisture if it sits 
too long. 

In a stainless steel bowl placed over a saucepan of simmering 
water, whisk together the eggs, sugar, and lemon juice until 
blended. Cook, stirring constantly (to prevent it from curdling), 
until the mixture becomes thick (like sour cream or a 
hollandaise sauce) (160F or 71C). This will take approximately 
10 minutes. Remove from heat and immediately pour through a 
fine strainer to remove any lumps. Cut the butter into small 
pieces and whisk into the mixture until the butter has melted. 
Add the lemon zest and let cool. The lemon curd will continue 
to thicken as it cools. Cover immediately (so a skin doesn't 
form) and refrigerate for up to a week.

Note that this replaces all of the ingredients listed above 
under "Passion Fruit Curd."

Description: "An updated classic with fresh flavors that are 
guaranteed to wow your family and friends."
Source:  "Family Circle Magazine, August 2008 Issue"
Start to Finish Time:  "1:30"
Prep time:  25 minutes
Cooking time:  8 - 10 minutes
Refrigerator time:  1 hour
NOTES : If you are familiar with the Family Circle Magazine, you 
already know how great most of their recipes are. This one is 
- - - - - - - - - - - - - - - - - - - 

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