Ginger Passion Fruit Trifle!

Ginger passion fruit trifle

Serves 8 (I halved the recipe for four of us and it was just right)

Ingredients

500g/1lb 1�½oz ready-made sponge cake, pound cake or madeleines (I used Lyons trifle sponges)
125ml/4�½fl oz ginger wine (I probably used more than this!!)
500ml/18fl oz double cream
4 tsp icing sugar
8 passion fruit
Method

1. Slice or break the sponge into pieces and arrange half of them in the base of a shallow dish or in a trifle bowl. Pour over half of the ginger wine. Pile the remaining sponge pieces on top and pour over the remaining ginger wine.
2. In a bowl, whip the cream with the icing sugar until soft peaks form when the whisk is removed - don't make it too stiff.
3. Scoop out the pulp from two of the passion fruit and gently fold into the cream. Pile the cream on top of the soused sponge.
4. Scoop the pulp from the remaining six passion fruit into a bowl, then drizzle on top of the white pile of cream, so that it is doused and dribbling with the black seeds and fragrant golden pulp.

 

wow that sounds fab cookie, must try it one day.

 

C.M. before i go and get all stuff can you just not send us one :D sounds fab ill print it off for lady imp

 

:D
Hope you both enjoy!

Doesn't travel too well in a jiffy bag inter! Also there is a critical time period before all the alcohol evaporates :eek: so it must be eaten that very day! (Or so I keep telling myself that is the reason......!)

 

hey C.M what ya like with cookies

 

eaten that day,i will be on my own i had better do half the quantity for myself :D :D