Dessert: United Kingdom – Classic Trifle with Banana, Passion Fruit and Coconut

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) store-bought sponge cake or ladyfingers
1 / 4 cup (60 ml) sherry or orange juice
2 cups (480 ml) custard (homemade or ready-made)
3 ripe bananas, sliced
1 cup (240 ml) heavy cream, whipped with 2 tbsp (30 ml) sugar
1 / 2 cup (120 ml) fresh passion fruit pulp
1 / 2 cup (40 g) shredded coconut, toasted

Show original ingredient measurements

8 oz / 225 g store-bought sponge cake or ladyfingers
1 / 4 cup (60 ml) sherry or orange juice
2 cups (480 ml) custard (homemade or ready-made)
3 ripe bananas, sliced
1 cup (240 ml) heavy cream, whipped with 2 tbsp (30 ml) sugar
1 / 2 cup (120 ml) fresh passion fruit pulp
1 / 2 cup (40 g) shredded coconut, toasted

Instructions

1. Cut sponge into cubes, place a layer in a trifle bowl and sprinkle with sherry or juice to moisten.
2. Spoon a layer of custard over sponge, then scatter banana slices and a little toasted coconut.
3. Repeat layers if bowl allows, finishing with whipped cream on top.
4. Spoon passion fruit pulp over the cream and sprinkle with remaining toasted shredded coconut. Chill at least 1 hour before serving.