Prep 30 mins
Cook 12 hrs
This is a Brazilian version of a trifle. I haven't had a chance to try this yet, but I liked the sound of it. I found this recipe on (sadly departed) cleverchef.com a while back, but I believe it's originally from a cookbook called "Fiesta! A Celebration of Latin Hospitality". Note: allow for chilling time for assmbled trifle (minimum 2 hours, but overnight is recommended).
- 4 large egg yolks
- 1 cup sugar, divided
- 12 ounces cream cheese, at room temp (Neufchatel cheese may be used instead)
- 1 1⁄2 cups heavy cream, well-chilled
- 1 cup cachaca (this is sort of a Brazilian type of rum, plain or flavored white rum would be decent subtitutes for)
- 10 1⁄2 ounces ladyfingers (preferably the crispy kind)
- 2 cups ripe mangoes, diced
- 2 cups fresh ripe pineapple, diced
- 2 cups ripe papayas, diced
- extra mango (to garnish)
- extra pineapple (to garnish)
- extra papaya (to garnish)
- Chill a mixing bowl and clean beaters in the freezer. Prepare a double boiler for use (bring water to a simmer in the bottom portion).
- Beat egg yolks and 2/3 cup sugar in a large bowl until pale yellow (approximately 2 minutes). Transfer this mixture to the top pan of the prepared double boiler. Simmer, whisking constantly, for about 5 minutes or until it thickens enough to coat the back of a spoon. Remove from heat and cool.
- Once cooked yolk mixture has cooled to room temp, combine this mixture in a food processor with the cream cheese. Process until fluffy and well-blended.
- Whip chilled cream in the chilled bowl with chilled beaters until it forms stiff peaks(the colder everything is, the better). Fold the whipped cream into the cream cheese mixture.
- In a small saucepan, combine the liquor with the remaining 1/3 cup sugar and simmer to dissolve the sugar, approximately 5 minutes. Cool slightly, then transfer to a small bowl.
- Everything but the fruit will be layered into a 9-inch bowl (glass is best for visual effect) in thirds (the fruit will be layered once per type). Dip each ladyfinger in the liquor syrup, then place in the bottom of the serving bowl. Once 1/3 of the ladyfingers are dipped and placed, cover them with the diced mangoes and 1/3 of the cream cheese mixture. Cover with another 1/3 of dipped ladyfingers, then the pineapple and 1/3 of the cream cheese mixture. Repeat one more time, 1/3 of the dipped ladyfingers, the diced papaya, and the last of the cream cheese mixture. Chill overnight (or at least for two hours so the ladyfingers will soften and flavors can meld). Just prior to serving, garnish with the additional fruits.
I originally reviewed this recipe saying I didn't like it, however I am here to update that! After leaving it overnight in the fridge, and topping it with some fresh whipped cream, we all found it so much more enjoyable! I think the longer it sat, the better the flavours improved, and the addition if the cream made a HUGE difference! I recommend making this at least 24 hours in advance, to really let the flavours combine. Made for ZWT7- South America.
I took this to a friends over the weekend and we loved it! Very decadent but the flavors are wonderful and fresh and remind us of a tropical vacation. This is "adults only" which is great so you don't have to share with the little ones. I used a plain white rum (bacardi) and it was wonderful. Thanks Muffin Goddess for a delicious, slirpy kind of dessert - hiccup:)