Impress friends and family with this eye-catching dessert recipe that layers pound cake, fruit, and marshmallows. Top with a yummy passion fruit curd for extra pizzazz.

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Ingredients

Directions

Passion Fruit Curd:

  • Combine egg yolks, sugar, passion fruit pulp, butter and salt in a small saucepan. Cook over medium heat for 8 minutes, stirring constantly, or until mixture thickens and registers 160° on an instant-read thermometer.

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  • Transfer mixture to a medium-size bowl set over an ice bath (a larger bowl filled with ice and cold water). Stir with a wooden spoon until chilled.

  • Fold whipped topping into chilled curd. Cover with plastic wrap and refrigerate until ready to assemble.

Assembly:

  • Cut mango into 3/4-inch chunks. Cut 1 kiwi in half lengthwise, then crosswise into 1/4-inch-thick slices. Cut remaining kiwis into 1/2-inch chunks. Cut pineapple into 1/2-inch-thick slices, then cut slices into 3/4-inch chunks.

  • Drain mandarin oranges. Set aside about 14 pieces of the nicest looking oranges and pineapple and all of the kiwi slices. Toss remaining mango, kiwi chunks, oranges and pineapple with 1 cup coconut to blend (makes about 6 cups).

  • Cut cake into 1/2-inch-thick slices (14 total). Using a 1-1/2-inch round cookie cutter, cut a semicircle from the bottom edge of each cake slice. Cut remaining pound cake scraps into 3/4-inch pieces.

  • Spread 1 cup of the fruit mixture in an even layer on the bottom of trifle dish. Arrange a row of the reserved kiwi slices, cut-edge down, along bottom, pressed against the side of dish. Add reserved pieces of pineapple in between each kiwi slice and mandarin oranges on top of kiwi. Set aside 1 cup of the fruit mixture; spread remaining fruit into the serving dish. Spread level.

  • Sprinkle 2 cups of the mini marshmallows in an even layer on top of fruit, making sure they reach the side of the dish. Place raspberries in a single layer along outer edge of dish. Add any leftover berries to the reserved fruit.

  • Place the semicircles of pound cake on top of raspberries, straight-side down, pressing against the side of the dish. Add the cubed pound cake scraps to help support the semicircles. Press down slightly so top is level.

  • Spread passion fruit curd evenly over cake layer. Mound remaining chopped fruit on top and sprinkle with remaining 1 tablespoon mini marshmallows. Garnish with coconut. Refrigerate at least 1 hour or until ready to serve.

Nutrition Facts

302 calories; 15 g total fat; 38 mg cholesterol; 94 mg sodium. 38 g carbohydrates; 3 g protein;

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