Ginger, Mango and Passion Fruit Trifle
Prep. Time:
2 hours
Baking Time:
35 minutes
Total Time:
6 hours 35 minutes
Serves:
8-10 servings
Our recipe for Mark's tropical trifle addresses Mary's very slack custard critique through increased cornstarch and proper thickening technique while fixing Paul's observation about more cake with fruit on top by creating proper distinct visible layers. This signature bake features triple ginger intensity using ground, stem, and candied ginger with enhanced rum flavor throughout, transforming practice-worthy custard challenges into elegant tropical dessert with cohesive mango, passion fruit, and lime profile showcased in clear glass vessel construction.
Ingredients
Instructions
MAKE THE IMPROVED TRIPLE GINGER CAKE:
1. Preheat oven to 350°F. Grease and flour 9x13-inch pan, ensuring even coating to prevent edge catching.
2. Sift together flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg.
3. Cream butter and brown sugar until light and fluffy. Beat in molasses until combined.
4. Add eggs one at a time, beating well after each addition.
5. Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture.
6. Fold in chopped stem ginger with syrup and candied ginger for triple ginger effect.
7. Pour into prepared pan and level carefully to prevent dipping in middle.
8. Bake 25-30 minutes until springy and pulling slightly from edges.
9. Cool completely in pan, then cut into cubes for trifle assembly.
PREPARE THE CORRECTED DARK RUM CUSTARD:
10. In saucepan, heat milk and cream until just simmering.
11. In bowl, whisk egg yolks with sugar until pale.
12. Critical improvement: Whisk cornstarch into yolk mixture thoroughly to avoid lumps.
13. Slowly pour hot milk into yolks, whisking constantly to prevent curdling.
14. Return mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon.
15. Cook until mixture thickens significantly and coats spoon heavily addressing Mary's very slack critique.
16. Custard should hold its shape when spooned and not be runny.
17. Remove from heat, whisk in rum, butter, vanilla, and salt.
18. Press plastic wrap directly onto surface and chill until completely set, about 3 hours.
PREPARE THE TROPICAL FRUIT:
19. Combine diced mango with half the passion fruit pulp, sugar, lime juice, and zest.
20. Let macerate 30 minutes to develop flavors and release juices.
21. Reserve remaining passion fruit pulp for garnish.
MAKE THE RUM SYRUP:
22. Combine water and sugar in small saucepan, bring to boil.
23. Remove from heat and stir in rum and ginger syrup.
24. Cool completely before using.
ASSEMBLE THE PROPER TRIFLE:
25. Layer components in clear glass trifle bowl: First layer ginger cake cubes brushed with rum syrup.
26. Second layer half the thick rum custard, spreading evenly.
27. Third layer half the tropical fruit mixture.
28. Fourth layer remaining cake cubes, brush with syrup.
29. Fifth layer remaining thick custard.
30. Sixth layer remaining fruit mixture.
31. This creates proper trifle structure, not cake with fruit on top as Paul noted.
FINAL ASSEMBLY:
32. Whip cream with powdered sugar and vanilla to soft peaks.
33. Spread or pipe whipped cream over final fruit layer.
34. Garnish with reserved passion fruit pulp, candied ginger pieces, lime zest, and toasted coconut.
35. Chill assembled trifle 2-4 hours to allow flavors to meld and layers to set.
36. Serve chilled, ensuring each portion shows distinct trifle layers.
