Pabana Creamsicle Trifle

A throwback to trifles of years gone by, this tropical work of art wistfully layers creamy and fruity elements with a fresher, bolder take. From the refreshing mango jelly to decadent caramelized banana and passionfruit cream, lemony mascarpone, and vanilla butter cake, ever... A throwback to trifles of years gone by, this tropical work of art wistfully layers creamy and fruity elements with a fresher, bolder take. From the refreshing mango jelly to decadent caramelized banana and passionfruit cream, lemony mascarpone, and vanilla butter cake, every bite delivers in this dreams-do-come true dessert.  Read More Read Less
30m
PREP TIME
18
INGREDIENTS

Servings: 16

Ingredients

  • Mango Jelly
  • 1 mango gelatin
  • Caramelized Pabana Curd
  • 1 1/3 cups granulated sugar, divided
  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, divided
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Sea Salt Grinder
  • 4 large egg yolks
  • 1 large egg
  • 2/3 cup passionfruit puree substitution Substitutions available
    • passionfruit pulp
  • 2 small ripe bananas, peeled and chopped
  • Mascarpone Layer
  • 2 containers (8 ounces each) mascarpone cheese
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 2/3 cup heavy cream
  • Fruit Salad
  • 1 cup chopped banana
  • 1 cup chopped pineapple
  • 1 cup chopped mango
  • 1 cup chopped papaya
  • To assemble
  • 1 prepared pound cake, cut into 1-inch chunks

INSTRUCTIONS

  • 1 Prepare mango gelatin as directed on package. Pour mixture into trifle bowl. Cover with plastic wrap, pressing so that plastic lays directly on surface of gelatin. Refrigerate as directed until firmly set.
  • 2 For the Caramelized Pabana Curd, place 1/3 cup of the granulated sugar in medium saucepan. Cook on medium heat about 3 to 4 minutes, or until deep golden brown, stirring occasionally. Remove from heat. Stir in 1 tablespoon of the butter, vanilla and salt until well blended. Cool completely.
  • 3 Whisk remaining 1 cup sugar, egg yolks and whole egg in medium heat-proof bowl. Set aside. Mix passionfruit puree and remaining 1/2 cup butter in medium saucepan. Cook and stir on medium heat until butter has melted. Remove from heat. Whisk 3 tablespoons of the warm passionfruit mixture into the egg mixture, beating until blended. Gradually add remaining passionfruit mixture, whisking constantly until completely combined. Return mixture to saucepan. Cook on medium heat, stirring constantly, about 5 to 7 minutes or until thickened and temperature reaches 180°F. Strain through a fine mesh strainer into blender container. Add cooled caramel and banana. Cover. Blend on high speed until smooth, with center of cover removed to allow steam to escape (cover with kitchen towel to prevent splatter). Place Curd in clean bowl. Cover with plastic wrap, pressing so plastic lays directly onto surface of curd. Refrigerate at least 2 hours to set.
  • 4 Meanwhile, for the Mascarpone Cream, place mascarpone, confectioners' sugar and extract in the bowl of stand mixer fixed with whisk attachment. Mix on medium speed until well blended. Add heavy cream and beat on medium-high until light and fluffy. Cover and refrigerate until ready to assemble.
  • 5 When ready to assemble the trifle, mix all ingredients for Fruit Salad in medium bowl. Spread half the mascarpone cream over the set mango gelatin. Top with half of the pound cake cubes. Spoon half of the chilled Curd over pound cake, then top with half of the Fruit Salad. Repeat layers, starting with mascarpone and ending with fruit salad. Serve immediately or cover tightly and refrigerate until ready to serve.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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