Recipe for cooking tropical trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Tropical Trifle

3 eggs
1 1/4 c. milk
1/4 c. sugar
1 tsp. vanilla extract or flavoring
1 (3 ounce) pkg. ladyfingers or 12 ladyfingers, split
3 Tbsp. light rum or pineapple juice
2 ripe mangoes, peeled, seeded, and cubed
2 c. cubed fresh pineapple
1 c. whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla extract or flavoring
2 Tbsp. coconut, toasted

For custard, in a heavy med. saucepan lightly beat eggs just until mixed. Stir in milk and the 1/4 c. sugar. Cook and stir over med. heat until mixture just coats a metal spoon, about 7 mins.. Remove from heat; stir in the 1 tsp. vanilla extract or flavoring. Pour custard into a bowl. Cover surface with plastic wrap. Let stand 30 mins. or until cool.

Tear ladyfingers into 1-in. pieces. In a 2-qt. clear glass serving bowl arrange half of the ladyfingers. Sprinkle with half of the rum or pineapple juice. Top with half of the mangoes and half of the pineapple. Pour half of the custard over the fruit. Repeat layers. Cover and chill in the refrigerator for 4 to 6 hours.

Just before serving, in a chilled sm. mixing bowl combine whipping cream, the 2 Tbsp. sugar, and the 1/2 tsp. vanilla extract or flavoring. Beat with an electric mixer on med. speed until soft peaks form. Pipe or spread whipped cream over trifle. Sprinkle with coconut.

Makes approximately 8 servings.