I am a huge fan of trifle, and usually stick to a very boozy traditional one, but this one from Nigella Lawson caught my eye and you can see why. Another easy showstopper dessert!
Serves 10
About 18-20 oz store-bought sponge or pound cake or savoiardi cookies
About 4-6 oz ginger wine (I use Stones Ginger Wine, available in most wine stores)
About 18 -20 oz heavy whipping cream
4 tsp confectioners sugar (icing sugar)
8 passion fruit
Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge or cookie pieces and pour the remaining wine on top
* I pour in more than the stated amount of ginger wine as I like my trifle boozy and gingery!
Whip the cream with the confectioners sugar (icing sugar) until it’s firm but not too stiff; you want soft peaks.
Scoop the insides of 2 passionfruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponges.
Scoop out the remaining 6 passion fruit onto the white pile of cream s that it is doused and dribbling with the black seeds and fragrant golden pulp