Ginger Passion Fruit Trifle

Ginger Passion Fruit Trifle is a modern British recipe for a classic dessert or tea-time treat of a sponge trifle moistened with ginger wine that's topped with passion fruit cream and passion fruit pulp and which makes an excellent dessert for Valentine's day or a tea-time treat for Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Ginger Passion Fruit Trifle.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Dessert Recipes Milk Recipes Cake Recipes British Recipes

This is a very simple sponge-based trifle that makes an excellent Valentine's day dessert and which also makes a tea-time treat for Easter. If you want a non-alcoholic version, then sweeten ginger ale with ginger syrup and use this instead of the ginger wine.

Ingredients:

500g sponge cake, pound cake or English madeleines
125ml ginger wine
500ml double cream
4 tsp icing sugar
pulp from 8 passion fruit

Method:

Slice the sponge into fingers and use half of these to line the base of a shallow dish. Drizzle over half the ginger wine to moisten the sponge then arrange the remaining sponge pieces on top. Now drizzle over the remaining ginger wine.

Add the double cream to a bowl and work in the icing sugar. Beat with a whisk (or electric mixer) until the cream thickens and soft peaks form when the whisk is removed (take care not to beat the cream too stiff).

Gently fold the pulp from two of the passion fruit into the cream. Now pile the cream on top of the ginger wine moistened sponge fingers. Now spoon the remaining passion fruit pulp on top of the cream. Serve immediately so that the sponge still retains some firmness.