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Tropical Ambrosia Trifle
* 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 level. 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. ART'S NOTES: 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 minutes. It turned out very well. It was delicious and beautiful, If I do say so myself! LEMON CURD RECIPE from JoyofBaking.com http://www.joyofbaking.com/LemonCurd.html 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 outstanding.
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