Tropical Fruit Trifle

Recipe Ingredients

		Pound Cake
1 lb	454g / 16oz	Cake flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Kosher salt
1 lb	454g / 16oz	Unsalted butter - softened
1 1/2 cups	297g / 10oz	Sugar
9		Eggs
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Lemon zest
		Peach liqueur
		= (or maracino, a Cuban cherry liqueur)
		Passion Fruit Pastry Cream
4 cups	948ml	Milk - divided
1		Vanilla bean - split
12		Egg yolks
4 oz	113g	Cake flour
1 1/2 cups	297g / 10oz	Sugar
2 oz	56g	Unsalted butter
1/2 cup	118ml	Passion fruit puree
		Macerated Tropical Fruit
6 cups	876g / 30oz	Diced assorted fruit
		= (pineapple, mango, kiwi, star fruit,
		Papaya, lychee, etc)
1/4 cup	49g / 1.7oz	Super fine sugar
		Chantilly Cream
2 cups	474ml	Heavy cream
2 tablespoons	30ml	Confectioners' sugar
1 teaspoon	5ml	Vanilla extract
		Candied ginger - as a garnish

Recipe Instructions

Make the trifle in a 9-inch round trifle bowl.

Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.

Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.

Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.

Top with the Chantilly Cream and garnish with candied ginger.

For the Pound Cake: Preheat oven to 325 degrees.

Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.

For the Passion Fruit Pastry Cream: Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together remaining 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.

As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.

As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours. (Makes about 6 cups)

For the Chantilly Cream: Whip all ingredients together until soft peaks form.

For the Macerated Tropical Fruit Salad: Toss cut fruit with sugar and set aside for 30 minutes

This recipe yields 16 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1B80) - from the TV FOOD NETWORK

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