Recipes, re-invented from cooking shows
Easy Passion Fruit Martini Trifle
Prep. Time:
Baking Time:
Total Time:
20 mins
0 mins
50 mins
Serves:
8 individual trifles
An easier take on Tom W's Passion Fruit Martini Trifle from Great British Bake Off ™ Season 17. Store-bought ladyfingers replace the baked sponge, a no-cook vanilla vodka soak replaces the syrup, and passion fruit curd stands in for the set jelly, so it's ready in under an hour with no oven, stoveto...
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Ingredients
FOR THE LADYFINGER LAYER: 1/3 cup (80 ml) passion fruit juice 3 tbsp (45 ml) vanilla vodka 16 store-bought ladyfingers (savoiardi), about 5 oz (140 g)
FOR THE PASSION FRUIT LAYER: 1 1/4 cups (about 360 g) store-bought passion fruit curd
FOR THE VANILLA CREAM: 1 1/2 cups (360 ml) heavy cream, cold 3 tbsp (22 g) powdered sugar 1 tsp (5 ml) vanilla bean paste 1 tbsp (15 ml) vanilla vodka
TO FINISH: 4 ripe passion fruit 1 tsp (4 g) granulated sugar (optional)
EQUIPMENT: Eight martini glasses or 8-oz (240 ml) clear dessert cups Small pitcher Hand mixer with whisk attachments Mixing bowl
Method
STEP 1: SOAK THE LADYFINGERS
Stir the passion fruit juice and 3 tablespoons of vanilla vodka together in the small pitcher. Break 2 ladyfingers into each glass and press them gently into an even base. Spoon about 1 tablespoon of the soak over each, enough to moisten the ladyfingers through without leaving liquid pooling in the glass.
STEP 2: ADD THE PASSION FRUIT LAYER
Stir the passion fruit curd until smooth, then spoon about 3 tablespoons over the soaked ladyfingers in each glass and level it with the back of the spoon.
STEP 3: WHIP THE CREAM
In the mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla bean paste to soft peaks using the hand mixer. Add the remaining 1 tablespoon of vanilla vodka and whip briefly, just until the cream holds its shape. Stop before it turns grainy.
STEP 4: LAYER AND CHILL
Spoon a generous layer of cream over the curd, keeping the edges clean against the glass so the ladyfingers, curd and cream show as distinct bands. Refrigerate for at least 30 minutes, or up to 4 hours.
STEP 5: FINISH AND SERVE
Halve the passion fruit and scoop the pulp and seeds into a small bowl. Stir in the sugar only if the fruit is very sour. Spoon a little over each trifle just before serving.
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Instructions
FOR THE LADYFINGER LAYER:
1/3 cup (80 ml) passion fruit juice
3 tbsp (45 ml) vanilla vodka
16 store-bought ladyfingers (savoiardi), about 5 oz (140 g)
FOR THE PASSION FRUIT LAYER:
1 1/4 cups (about 360 g) store-bought passion fruit curd
FOR THE VANILLA CREAM:
1 1/2 cups (360 ml) heavy cream, cold
3 tbsp (22 g) powdered sugar
1 tsp (5 ml) vanilla bean paste
(/interesting-ingredients/vanilla-bean-paste)1 tbsp (15 ml) vanilla vodka
TO FINISH:
4 ripe passion fruit
1 tsp (4 g) granulated sugar (optional)
EQUIPMENT:
Eight martini glasses or 8-oz (240 ml) clear dessert cups
Small pitcher
Hand mixer with whisk attachments
Mixing bowl
Heading 5
Ingredients
STEP 1: SOAK THE LADYFINGERS
Stir the passion fruit juice and 3 tablespoons of vanilla vodka together in the small pitcher. Break 2 ladyfingers into each glass and press them gently into an even base. Spoon about 1 tablespoon of the soak over each, enough to moisten the ladyfingers through without leaving liquid pooling in the glass.
STEP 2: ADD THE PASSION FRUIT LAYER
Stir the passion fruit curd until smooth, then spoon about 3 tablespoons over the soaked ladyfingers in each glass and level it with the back of the spoon.
STEP 3: WHIP THE CREAM
In the mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla bean paste to soft peaks using the hand mixer. Add the remaining 1 tablespoon of vanilla vodka and whip briefly, just until the cream holds its shape. Stop before it turns grainy.
STEP 4: LAYER AND CHILL
Spoon a generous layer of cream over the curd, keeping the edges clean against the glass so the ladyfingers, curd and cream show as distinct bands. Refrigerate for at least 30 minutes, or up to 4 hours.
STEP 5: FINISH AND SERVE
Halve the passion fruit and scoop the pulp and seeds into a small bowl. Stir in the sugar only if the fruit is very sour. Spoon a little over each trifle just before serving.
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