Tropical Trifle

Tropical Trifle
You can never have too many dessert recipes, so give Tropical Trifle a try. This recipe covers 90% of your daily requirements of vitamins and minerals. One portion of this dish contains around 160g of protein, 445g of fat, and a total of 9713 calories. This recipe serves 1. From preparation to the plate, this recipe takes around 9 hours and 30 minutes. Head to the store and pick up cornstarch, mango, grilled pineapple rings, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

1
Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
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PotPot
1
Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper. You can also use a jellyroll pan.
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CookiesCookies
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
Frying PanFrying Pan
2
In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter. To the melted butter, add the sugar, light corn syrup, and salt and stir to combine.
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Light Corn SyrupLight Corn Syrup
ButterButter
SugarSugar
SaltSalt
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Sauce PanSauce Pan
3
Add the cashews and cook for 3 minutes stirring constantly.
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CashewsCashews
4
Pour the sugar coated cashews onto the lined baking sheet. With a heat resistant spatula spread the nuts in an even layer.
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CashewsCashews
SpreadSpread
SugarSugar
NutsNuts
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Baking SheetBaking Sheet
SpatulaSpatula
5
Bake for 12 to 15 minutes until golden brown. Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
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NutsNuts
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OvenOven
SpatulaSpatula
6
Remove pan from the oven and allow nuts to cool completely. Once cool, break into small clusters.
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NutsNuts
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OvenOven
Frying PanFrying Pan
7
For the Pastry Cream: Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
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Pastry CreamPastry Cream
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SieveSieve
Sauce PanSauce Pan
SpatulaSpatula
StoveStove
BowlBowl
8
In a second bowl, whisk together the flour with 1 cup of the sugar. Next, whisk in the eggs until smooth. The mixture will be very thick.
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All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
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WhiskWhisk
BowlBowl
9
Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan. Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming.
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Vanilla BeanVanilla Bean
SugarSugar
MilkMilk
SaltSalt
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Sauce PanSauce Pan
10
Remove the pan from the heat when it just begins to simmer. While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture. Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk. Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream. Cook the mixture until it thickens. Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
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Pastry CreamPastry Cream
All Purpose FlourAll Purpose Flour
SugarSugar
MilkMilk
EggEgg
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WhiskWhisk
Sauce PanSauce Pan
StoveStove
BowlBowl
Frying PanFrying Pan
11
As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill. Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
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Pastry CreamPastry Cream
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SieveSieve
SpatulaSpatula
Frying PanFrying Pan
12
Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate at least several hours, or overnight.
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CreamCream
WrapWrap
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Plastic WrapPlastic Wrap
13
Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
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Simple SyrupSimple Syrup
LiqueurLiqueur
14
Spread your favorite jam between the layers of cake and cut in squares. Make a mixture of half pastry cream and half whipped cream.
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Whipped CreamWhipped Cream
Pastry CreamPastry Cream
SpreadSpread
JamJam
15
For assembly, place layers of cake on the bottom of a trifle dish.
16
Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full.
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Whipped CreamWhipped Cream
Pastry CreamPastry Cream
Mango PureeMango Puree
PineapplePineapple
CashewsCashews
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BowlBowl
17
Garnish with coconut and more candied cashews.
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CashewsCashews
CoconutCoconut
DifficultyExpert
Ready In9 hrs, 30 m.
Servings1
Health Score100
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