TIPSY, TROPICAL TRIFLE
This Trifle is a layered dessert that has a German influence from the wine though the trifle is of English origin. This one has lemon curd which is also a favorite of the English. Given a tropical feel from the apricots, bananas, coconut, and nuts! Fusion I would Say so! The hardest part of making this is the microwaved lemon curd which take all of 10 minutes. This makes a good pot luck dessert.
Provided by Rita1652
Categories Dessert
Time 32m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For Curd.
- In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
- Heat to dissolve sugar whisking after a minute.
- Add butter and stir until it has melted and combined.
- Remove from heat and cool to room temperature.
- Beat eggs into cooled lemon mixture until well blended.
- Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
- Cool.
- Softening apricots.
- Add white Wine to Apricots for one hour then remove from wine.
- Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
- For Pudding.
- Mix the pudding ingredients together whisk till smooth set aside.
- Assembly.
- In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
- Repeat with second layer.
- Top with 1/3 of cool whip garnish with rest of cashews a coconut.
- Refrigerate till ready to eat.
Nutrition Facts : Calories 520.4, Fat 24.9, SaturatedFat 16.8, Cholesterol 94.2, Sodium 450.8, Carbohydrate 67.8, Fiber 1.9, Sugar 54.7, Protein 8.3
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