Tropical Fruit And Cake Trifle Recipes

TROPICAL FRUIT TRIFLE

Steps:

• Make cake according to Recipe #17617 directions.
• Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour.
• Combine well-drained crushed pineapple and pudding, set aside.
• Crumble about 1/4 of cake into trifle dish or very deep bowl.
• Top with 1/3 of pudding mixture.
• Arrange sliced bananas in a layer on top of pudding.
• Place kiwis on top of bananas.
• Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
• Decorate the top with kiwis and pineapple chunks or rings.

TROPICAL FRUIT TRIFLE

Steps:

• 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.
• 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.
• 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 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.
• Whip all ingredients together until soft peaks form.
• Toss cut fruit with sugar and set aside for 30 minutes.

TROPICAL FRUIT AND CAKE TRIFLE

Steps:

• Make pudding as directed on package. Heat oven to 350°. Line a 13" x 17" baking pan with parchment paper; coat with cooking spray. In a bowl, combine 3/4 cup sugar, flour and salt. In another bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar; beat until soft peaks form. Slowly add remaining 3/4 cup sugar, beating until mixture is thick and shiny. Fold flour mixture into egg mixture in four batches; spread batter in pan. Bake until golden, 20 to 25 minutes. Loosen sides of cake with a knife; let cool. In a bowl, microwave jam for 30 seconds. Invert cake on cutting board; spread with jam and cut into 2-inch squares. In a nonstick pan over medium-high heat, toast coconut, stirring, 4 minutes. In another bowl, beat cream and coconut extract with an electric mixer until peaks form. Reserve 1/4 cup whipped cream. Fold pudding and 1/4 cup coconut into remaining whipped cream. In a large glass bowl, assemble trifle: Layer 1/3 cake squares, 1/3 fruit and 1/3 pudding mixture; repeat twice. Top with remaining 1/4 cup whipped cream and 1/4 cup coconut.

TROPICAL TRIFLE

Steps:

• 1. Thoroughly drain pineapple. Leave juice in large mixing bowl, reserve pineapple.
• 2. To juice, add cake mix, eggs, and oil. Mix thoroughly for 2 minutes. Pour into 9" x 13" pan; bake at 350 degrees for 32 minutes. Cool thoroughly.
• 3. Add pudding mix, milk, and orange zest to reserved pineapple. Mix for 2 minutes. Fold in Cool Whip.
• 4. Cut cake into 1/2 - 3/4 inch cubes.
• 5. To assemble trifle, in a trifle bowl or clear glass bowl, scatter 1/3 of the cake pieces, then 1/3 of pudding mixture, 1/3 of oranges, and 1/3 of coconut. Repeat for a total of three layers.
• 6. Chill well before serving, preferably overnight. May add an extra dollop of Cool Whip for presentation when serving.

TROPICAL TRIFLE

Steps:

• In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
• In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
• Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
• Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.