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Tipsy Tropical Trifle Recipe

Indulge in this vibrant Tipsy Tropical Trifle, a delightful fusion of English and German culinary traditions! This layered dessert masterpiece combines the classic elegance of a British trifle with a zesty German wine twist. Bursting with the tropical flavors of apricots, bananas, coconut, and cashews, it's the perfect show-stopping dessert for potlucks, parties, or any special occasion. The surprisingly easy-to-make lemon curd (microwaved in just 10 minutes!) adds a bright, tangy counterpoint to the sweet fruits and creamy layers. Prepare to be amazed by this unique and irresistible dessert!

Prep Time 45 mins
Cook Time 32 mins
Calories 520.4 kcal
Protein 16g
Rating 5.0 (2 Reviews)
Tipsy Tropical Trifle 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tipsy Tropical Trifle

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How to Make Tipsy Tropical Trifle

  1. **Make the Lemon Curd:**
  2. In a microwave-safe bowl, combine the zest of 2 lemons, 1/2 cup lemon juice, and 1 cup granulated sugar.
  3. Microwave on high for 1 minute, then whisk until sugar dissolves.
  4. Add 1/2 cup (1 stick) unsalted butter, cut into pieces, and stir until melted and smooth.
  5. Remove from microwave and let cool slightly.
  6. Whisk in 2 large eggs until well combined.
  7. 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.
  8. Cool completely.
  9. **Prepare the Apricots:**
  10. 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!).
  11. **Make the Pudding:**
  12. Prepare your favorite vanilla pudding according to package directions (usually requires milk, sugar, and pudding mix).
  13. **Assemble the Trifle:**
  14. 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.
  15. Repeat layers.
  16. Top with the remaining 1/3 cup shredded coconut, remaining 1/4 cup chopped cashews, and remaining cool whip.
  17. Refrigerate for at least 2 hours before serving.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

218g

Fat

84g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit European Microwave Potluck Dinner Party Cakes Dietary Citrus Lemon Tropical Fruit Bananas Brunch To Go Equipment Presentation Served Cold