Recipes, re-invented from cooking shows
Passion Fruit Martini Trifle
Prep. Time:
Baking Time:
Total Time:
1 hour
14 mins
4 hours
Serves:
8 individual trifles
Tom W created this dish for Great British Bake Off ™ Series 17. A vanilla vodka-soaked sponge sits beneath a sharp passion fruit jelly and softly whipped vanilla cream, finished with fresh passion fruit pulp for a trifle that tastes like the cocktail. Paul Hollywood praised the balance of textures b...
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Ingredients
FOR THE SPONGE: 3 large eggs, at room temperature 1/2 cup (90 g) superfine (caster) sugar 3/4 cup (90 g) all-purpose flour, sifted 1 1/2 tbsp (20 g) unsalted butter, melted and cooled 1/2 tsp (2 ml) vanilla extract
FOR THE MARTINI SOAK: 1/4 cup (50 g) granulated sugar 1/4 cup (60 ml) water 2 tbsp (30 ml) passion fruit juice, strained 3 tbsp (45 ml) vanilla vodka 1 tbsp (15 ml) passion fruit liqueur, such as Passoa (optional)
FOR THE PASSION FRUIT JELLY: 1/2 cup (120 ml) water 10.5 g powdered gelatin (1 1/2 envelopes, about 3 1/2 tsp) 1/2 cup (100 g) granulated sugar 2 cups (480 ml) passion fruit juice, strained (from fresh fruit, or bottled or thawed frozen puree)
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 Quarter sheet pan, about 9 x 13 in (23 x 33 cm), lined with parchment Heatproof bowl Stand mixer or hand mixer with whisk attachment Round cutter sized to the base of your glasses Small saucepans Fine-mesh sieve Pastry brush Piping bag with a large open star tip (optional)
Method
STEP 1: BAKE THE SPONGE
Heat the oven to 350°F (180°C) and line the quarter sheet pan with parchment. In a heatproof bowl set over simmering water, whisk the eggs and superfine sugar until warm to the touch. Take off the heat and whisk on high with the stand mixer for 5 to 7 minutes, until thick, pale, tripled in volume and leaving a ribbon trail. Sift the flour over in two additions, folding gently after each. Stir the melted butter and vanilla extract together, drizzle down the side of the bowl and fold until just combined. Spread evenly in the pan and bake for 12 to 14 minutes, until golden and springy. Cool in the pan on a rack, then use the round cutter to cut eight rounds sized to the base of your glasses. For conical martini glasses, cut smaller rounds or 3/4-inch cubes.
STEP 2: MAKE THE MARTINI SOAK
In a small saucepan, heat the sugar and water, stirring, until the sugar dissolves. Take off the heat and stir in the passion fruit juice, vanilla vodka and passion fruit liqueur. Cool completely.
STEP 3: SOAK THE SPONGE
Press a sponge round into the bottom of each glass. Using the pastry brush, brush about 1 tablespoon of soak over each round, enough to moisten it through without leaving liquid pooling in the glass.
STEP 4: MAKE THE JELLY
Sprinkle the gelatin over 3 tablespoons of the water in a small bowl and leave for 5 minutes to bloom. In a small saucepan, warm the remaining water with the sugar until the sugar dissolves and the liquid is hot but not boiling. Take off the heat and stir in the bloomed gelatin until fully melted. Stir in the passion fruit juice, then strain through the fine-mesh sieve into a pitcher. Cool to room temperature, then chill for 20 to 30 minutes, stirring now and then, until cold, syrupy and just beginning to thicken.
STEP 5: LAYER AND SET THE JELLY
Pour the jelly slowly over the back of a spoon onto the soaked sponge, about 1/3 cup (75 ml) per glass. Refrigerate for at least 3 hours, until set.
STEP 6: WHIP THE CREAM
Whip the cold heavy cream with the powdered sugar and vanilla bean paste to soft peaks. Add the vanilla vodka and whip briefly, just until the cream holds its shape. Stop before it turns grainy.
STEP 7: LAYER THE CREAM
Spoon the cream into the piping bag fitted with the star tip and pipe a generous layer over the set jelly, or spoon it on. Keep the edges clean against the glass so the sponge, jelly and cream show as distinct bands. Refrigerate for up to 4 hours before serving.
STEP 8: 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 SPONGE:
3 large eggs, at room temperature
1/2 cup (90 g) superfine (caster) sugar
3/4 cup (90 g) all-purpose flour, sifted
1 1/2 tbsp (20 g) unsalted butter, melted and cooled
1/2 tsp (2 ml) vanilla extract
FOR THE MARTINI SOAK:
1/4 cup (50 g) granulated sugar
1/4 cup (60 ml) water
2 tbsp (30 ml) passion fruit juice, strained
3 tbsp (45 ml) vanilla vodka
1 tbsp (15 ml) passion fruit liqueur, such as Passoa (optional)
FOR THE PASSION FRUIT JELLY:
1/2 cup (120 ml) water
10.5 g powdered gelatin (1 1/2 envelopes, about 3 1/2 tsp)
1/2 cup (100 g) granulated sugar
2 cups (480 ml) passion fruit juice, strained (from fresh fruit, or bottled or thawed frozen puree)
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
Quarter sheet pan, about 9 x 13 in (23 x 33 cm), lined with parchment
Heatproof bowl
Stand mixer or hand mixer with whisk attachment
Round cutter sized to the base of your glasses
Small saucepans
Fine-mesh sieve
Pastry brush
Piping bag with a large open star tip (optional)
Heading 5
Ingredients
STEP 1: BAKE THE SPONGE
Heat the oven to 350°F (180°C) and line the quarter sheet pan with parchment. In a heatproof bowl set over simmering water, whisk the eggs and superfine sugar until warm to the touch. Take off the heat and whisk on high with the stand mixer for 5 to 7 minutes, until thick, pale, tripled in volume and leaving a ribbon trail. Sift the flour over in two additions, folding gently after each. Stir the melted butter and vanilla extract together, drizzle down the side of the bowl and fold until just combined. Spread evenly in the pan and bake for 12 to 14 minutes, until golden and springy. Cool in the pan on a rack, then use the round cutter to cut eight rounds sized to the base of your glasses. For conical martini glasses, cut smaller rounds or 3/4-inch cubes.
STEP 2: MAKE THE MARTINI SOAK
In a small saucepan, heat the sugar and water, stirring, until the sugar dissolves. Take off the heat and stir in the passion fruit juice, vanilla vodka and passion fruit liqueur. Cool completely.
STEP 3: SOAK THE SPONGE
Press a sponge round into the bottom of each glass. Using the pastry brush, brush about 1 tablespoon of soak over each round, enough to moisten it through without leaving liquid pooling in the glass.
STEP 4: MAKE THE JELLY
Sprinkle the gelatin over 3 tablespoons of the water in a small bowl and leave for 5 minutes to bloom. In a small saucepan, warm the remaining water with the sugar until the sugar dissolves and the liquid is hot but not boiling. Take off the heat and stir in the bloomed gelatin until fully melted. Stir in the passion fruit juice, then strain through the fine-mesh sieve into a pitcher. Cool to room temperature, then chill for 20 to 30 minutes, stirring now and then, until cold, syrupy and just beginning to thicken.
STEP 5: LAYER AND SET THE JELLY
Pour the jelly slowly over the back of a spoon onto the soaked sponge, about 1/3 cup (75 ml) per glass. Refrigerate for at least 3 hours, until set.
STEP 6: WHIP THE CREAM
Whip the cold heavy cream with the powdered sugar and vanilla bean paste to soft peaks. Add the vanilla vodka and whip briefly, just until the cream holds its shape. Stop before it turns grainy.
STEP 7: LAYER THE CREAM
Spoon the cream into the piping bag fitted with the star tip and pipe a generous layer over the set jelly, or spoon it on. Keep the edges clean against the glass so the sponge, jelly and cream show as distinct bands. Refrigerate for up to 4 hours before serving.
STEP 8: 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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