Tipsy Tropical Trifle
Dive into a tropical escape with this Tipsy Tropical Trifle—a refreshingly indulgent dessert that's bursting with vibrant flavors and a touch of boozy fun. Layers of moist rum-soaked sponge cake are paired with a sunny medley of pineapple, mango, kiwi, and tangy passionfruit, all nestled beneath silky vanilla custard and clouds of lightly sweetened whipped cream. Topped with a sprinkle of shredded coconut and fresh mint leaves, this no-bake trifle is as beautiful as it is delicious. Perfect for summer gatherings, dinner parties, or any festive occasion, this easy-to-assemble treat is a true crowd-pleaser. Ready in just 30 minutes, it’s the ultimate tropical dessert for effortless entertaining!
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Recipe Information
Ingredients
- 400 grams Sponge cake
- 120 milliliters Rum (or coconut rum, optional)
- 250 grams Pineapple chunks (fresh or canned, drained)
- 250 grams Mango chunks (fresh or frozen, defrosted)
- 3 Kiwi, peeled and sliced
- 4 tablespoons Passionfruit pulp
- 500 milliliters Vanilla custard
- 300 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 2 tablespoons Shredded coconut (optional, for garnish)
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
1. Begin by cutting the sponge cake into 2.5 cm (1 inch) cubes. Place the cubes in a large mixing bowl.
2. Drizzle the rum evenly over the sponge cake cubes, tossing gently to ensure the alcohol is evenly distributed. Set aside to let the cake soak for 10 minutes.
3. In a large glass trifle bowl (or individual serving dishes), create the first layer by spreading half of the boozy sponge cake cubes on the bottom.
4. Add a layer of pineapple chunks, followed by mango chunks, and then a few slices of kiwi over the sponge cake.
5. Drizzle 2 tablespoons of passionfruit pulp evenly over the fruit layer.
6. Pour half of the vanilla custard over the fruit layer, spreading it evenly with a spoon or spatula.
7. Repeat the layers with the remaining sponge cake, fruits, and custard for a second round.
8. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
9. Spoon or pipe the whipped cream on top of the trifle, spreading it out evenly to cover the top layer of custard.
10. Optionally, garnish with shredded coconut and fresh mint leaves for a finishing tropical touch.
11. Chill the trifle in the refrigerator for at least 2 hours to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 35.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
