Pichet Ong’s Tropical Fruit Trifle
Layers of strawberries, mango, kiwi, coconut cake, and custard ensure this trifle is a nothing short of a show-shopper.
Serves6 to 8
Prep45 minutes
Cook1 hour
This recipe is part of our Pride Bakeshop package, featuring five of our favorite queer bakers and the celebratory dessert that’s bringing them joy right now. Check out all the amazing treats here.
This trifle recipe brings me joy because it lets me explore my creativity by incorporating local and seasonal ingredients — and sometimes off-the-wall flavors — into a haphazardly delicate and delicious dessert. I love watching my friends’ eyes light up when I bring this celebratory dessert into the room. Any baker can make it their own by adding a little bit of their personality or eccentricities — and that makes this recipe perfect for Pride.
Although this trifle is entirely homemade, I don’t always think of starting from scratch when I make a trifle — I usually pull together pre-made components I have on hand in the kitchen. As long as you have fruits at their best, cake, and lots of whipped cream, you can make this dessert. Just make sure to soak the cake well. Tasting the macerated fruit syrup is key to a good-tasting trifle; more lemon juice or sugar may be necessary.
You can assemble the various components of the recipe as shown below — the organized layers, which should be visible from the sides of the bowl, are very photogenic and make for a celebratory centerpiece for a dinner table or dessert party. If the idea is too much, you could also fold all the components into a bowl and lightly mix — it is a messy spoon dessert, after all!
For a more festive Pride crowd, consider soaking the cake with Amaretto, a sweet ice wine, or another favorite liqueur.
Tropical Fruit Trifle
Layers of strawberries, mango, kiwi, coconut cake, and custard ensure this trifle is a nothing short of a show-shopper.
Prep time 45 minutes
Cook time 1 hour
Serves 6 to 8
Ingredients
For the fruit:
- 1/2
medium pineapple
- 1
medium lemon
- 1
vanilla bean
- 1/4 cup
granulated sugar
- 1/4 teaspoon
fine salt
- 2
medium mangoes
- 2
medium kiwis
- 2 cups
fresh strawberries
For the cake:
- 1 cup
plus 2 tablespoons buttermilk
- 1 cup
plus 1 tablespoon granulated sugar, divided
- 1/2 cup
vegetable oil
- 4
large egg yolks
- 1/4 teaspoon
fine salt
- 1 2/3 cups
cake flour
- 7
large egg whites
For the coconut custard cream:
- 2 cups
full-fat unsweetened canned coconut milk
- 1/2 cup
coconut sugar
- 1/4 teaspoon
fine salt
- 4
large egg yolks
- 1
large egg
- 3 tablespoons
cornstarch
- 2 tablespoons
unsalted butter
- 1 tablespoon
vanilla extract
- 1 cup
cold heavy cream
For the strawberry water jelly:
- 1
pint fresh strawberries (about 12 ounces)
- 1 1/2 cups
cold water, divided
Juice of 1 medium lemon
- 3 tablespoons
granulated sugar
- 3 1/2 teaspoons
unflavored powdered gelatin
For the crème fraîche whipped cream:
- 3 cups
cold heavy cream
- 1/2 cup
crème fraîche
- 2 tablespoons
granulated sugar
- 1 tablespoon
vanilla extract
- 1/4 teaspoon
fine salt
To assemble:
- 5
fresh strawberries
- 1
medium kiwi
- 1/4 cup
small-diced mango
Powdered sugar, for dusting (optional)
Instructions
Macerate the fruit:
Peel and cut 1/2 medium pineapple into small dice. Place in a medium saucepan. Finely grate the zest of 1 medium lemon into the pot, then squeeze the juice of the lemon into the pot. Split 1 vanilla bean lengthwise. Scrape the seeds of the vanilla bean into the saucepan, then add the pod.
Add 1/4 cup granulated sugar and 1/4 teaspoon fine salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat. Let sit until room temperature, stirring occasionally, about 20 minutes. Meanwhile, prepare the remaining fruit.
Peel and cut 2 mangoes into small dice. Peel 2 kiwis and quarter lengthwise. Cut crosswise into 1/4-inch thick pieces. Trim and quarter 2 cups strawberries.
When the pineapple is room temperature, transfer to a large bowl, add the remaining fruit, and stir to combine. Refrigerate until ready to use.
Make the cake:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a 9x13-inch baking pan with a parchment paper sling that hangs off the two long sides by 2 inches.
Place 1 cup plus 2 tablespoons buttermilk, 3/4 cup of the granulated sugar, 1/2 cup vegetable oil, 4 large egg yolks, and 1/4 teaspoon fine salt in a large bowl and whisk to combine. Sift 1 2/3 cups cake flour into the mixture, and stir until incorporated with no traces of flour left.
Place 7 large egg whites and the remaining 1/4 cup plus 1 tablespoon granulated sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat on medium speed with the whisk attachment until medium peaks form.
Transfer half of the egg whites into the yolk mixture and fold by hand until just combined. Add the remaining egg whites and fold until just combined. Transfer the batter to the prepared baking pan and smooth out the top.
Bake until a tester inserted in the center comes out clean and the cake is golden brown with a slight crack, about 24 minutes. Check halfway through baking: if the top is already browned, reduce the oven temperature oven to 325ºF.
Let the cake cool in the pan for 15 minutes. Using the parchment paper sling, remove the cake from the pan and place on a wire rack. Let cool for 2 hours. Meanwhile, make the coconut custard cream.
Make the coconut custard cream:
Place 2 cups coconut milk, 1/2 cup coconut sugar, and 1/4 teaspoon fine salt in a medium saucepan and heat over medium heat until hot to the touch. Meanwhile, place 4 large egg yolks, 1 large egg, and 3 tablespoons cornstarch in a medium bowl and whisk to form a paste.
While whisking constantly, pour about 3/4 cup of hot milk mixture into the egg mixture. Pour everything in the bowl back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and boils for 30 seconds.
Remove from the heat. Add 2 tablespoons unsalted butter and 1 tablespoon vanilla extract, and whisk until the butter is completely melted and incorporated. Transfer the mixture to a medium bowl. Press a sheet of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let cool to room temperature, about 2 hours.
Meanwhile, whisk 1 cup cold heavy cream in a medium bowl until soft peaks form. Refrigerate until ready to use. Mane the strawberry water jelly.
Make the strawberry water jelly:
Fill a large saucepan of water with a few inches of water and bring to a simmer over medium heat. Find a medium heatproof bowl that will fit onto the saucepan where the bottom is not touching the water. Hull 1 pint strawberries and place in the bowl. Add 1 1/4 cups of the cold water, juice of 1 medium lemon, and 3 tablespoons granulated sugar. Wrap the bowl tightly in plastic wrap.
Place the bowl on the saucepan and let cook 1 hour, checking and adding more water occasionally as needed and making sure the water is gently simmering. Meanwhile, place the remaining 1/4 cup cold water in a small bowl, sprinkle with 3 1/2 teaspoons unflavored powdered gelatin, and let sit to hydrate.
Fit a fine-mesh strainer over the bowl of gelatin. Uncover the strawberries, pour the mixture through the strainer, and gently press on the strawberries with a rubber spatula to extract most of the strawberry water. Discard the contents of the strainer. Stir the mixture until the gelatin is fully dissolved. Pour into a quarter sheet pan or 9x13-inch baking dish. Refrigerate until set, at least 2 hours.
Make the crème fraîche whipped cream:
Place 3 cups cold heavy cream, 1/2 cup crème fraîche, 2 tablespoons granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon fine salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until medium peaks form, about 7 minutes. Cover and refrigerate for 2 hours before using.
To assemble:
You will need a trifle or other serving bowl about 8 inches high and 5 1/2 inches wide. Cut the following fruit, placing them all in the same medium bowl: Trim and quarter 5 strawberries. Peel and quarter 1 kiwi lengthwise, then cut crosswise into 1/4-inch thick pieces. Finely dice until you have 1/4 cup mango.
Cut the strawberry jelly into 1/2-inch cubes. Add half of the plain whipped cream to the custard and whisk to combine. Add the remaining whipped cream and gently fold until just combined.
Cut the cake into 1-inch cubes and place in a large bowl. Fit a fine-mesh strainer over the bowl, then pour the macerated fruits into the strainer. Toss the cake pieces with a spatula to soak with the juices from the fruit.
Layer the trifle: Transfer 1/2 of the coconut custard cream into the trifle bowl and spread into an even layer. Top with 1/3 of the cake pieces and 1/2 of the macerated fruits. Pipe the crème fraîche whipped cream onto the fruit in an even layer. Scatter half of the strawberry jelly onto the whipped cream, then top with half of the remaining cake pieces.
Layer on the remaining coconut custard cream, cake pieces, and macerated fruits. Top with the remaining crème fraîche whipped cream, strawberry jelly, fresh kiwi, strawberries, and mango. Refrigerate for at least 4 hours and up to overnight . Dust with powdered sugar before serving if desired.