Zutaten für Tipsy Tropical Trifle
- Zest of 2 lemons
- Fresh Lemon Juice
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- Egg Yolk
- Instant Vanilla Pudding
- Powdered Milk
- Water
- 1/4 cup white wine
- Dried Apricot
- 1 angel food cake
- 1/2 cup chopped cashews
- 2/3 cup shredded coconut
- 2 ripe bananas
- 1 (8 ounce) container of cool whip
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Zubereitung von Tipsy Tropical Trifle
- **Make the Lemon Curd:**
- In a microwave-safe bowl, combine the zest of 2 lemons, 1/2 cup lemon juice, and 1 cup granulated sugar.
- Microwave on high for 1 minute, then whisk until sugar dissolves.
- Add 1/2 cup (1 stick) unsalted butter, cut into pieces, and stir until melted and smooth.
- Remove from microwave and let cool slightly.
- Whisk in 2 large eggs until well combined.
- Return to microwave and cook on medium-low, whisking every minute, for about 5 minutes, or until thickened enough to coat the back of a spoon.
- Cool completely.
- **Prepare the Apricots:**
- Gently toss 1 cup chopped dried apricots with 1/4 cup white wine. Let sit for 1 hour, then drain, reserving the wine (enjoy while you finish the trifle!).
- **Make the Pudding:**
- Prepare your favorite vanilla pudding according to package directions (usually requires milk, sugar, and pudding mix).
- **Assemble the Trifle:**
- In a large trifle bowl, layer half of 1 angel food cake (store-bought or homemade), followed by half of the lemon curd, half of the pudding, half of the apricots, half of 2 ripe bananas (sliced), 1/3 cup shredded coconut, and 1/4 cup chopped cashews. Top with half of 1 (8 ounce) container of cool whip.
- Repeat layers.
- Top with the remaining 1/3 cup shredded coconut, remaining 1/4 cup chopped cashews, and remaining cool whip.
- Refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
218g
Fat
84g
Carbs
22g
