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GINGER PASSIONFRUIT TRIFLE

GINGER PASSIONFRUIT TRIFLE

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Serves: 8-10

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

I don't think I've ever written a book without a trifle in it, and I'm not about to start now. Besides, this is one of those puddings that looks spectacular, but requires the least amount of effort and scarcely any time at all to make. And by the way, when I say "make", I really mean assemble.

The taste, though, is glorious and, for all its simplicity of construction, it feels like a big deal. Rich, though, which means you can feed a large tableful of people with one fabulous mound.

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Ingredients

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  • 400 - 500 grams shop-bought sponge cake
  • 125 ml Stone's green ginger wine
  • 500 ml double cream
  • 4 teaspoons icing sugar
  • 8 passionfruit
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Slice or break the sponge into pieces and arrange half of them in a shallow dish or cake stand with slight lip or upward curve at edge, then pour half the ginger wine over them.
  2. Mound up the remaining half of sponge and pour the remaining ginger wine on top.
  3. Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks.
  4. Scoop the insides of 2 passionfruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.
  5. Scoop out the remaining 6 passionfruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.

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  • Fantastic summer pudding x so easy to make, first time i made it i went overboard on the ginger Wine but soon got the quantity right for me.

    Posted by healey on 7th Nov 2011 at 9.14

  • One of my favourite recipes, I sweeten the cream with lavender honey and vanilla paste rather than sugar to add another dimension.

    Posted by Alqualisse on 24th Dec 2012 at 2.04