Dessert: United Kingdom – Banana and Passion Fruit Trifle

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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 3 hrs 30 min

Total 3 hrs 45 min

Ingredients

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

1 sponge cake or 14 oz (400 g) store-bought sponge fingers, cut into cubes
3–4 ripe bananas, sliced
2 cups (480 ml) custard (homemade or store-bought)
1 cup (240 ml) passion fruit pulp
3–4 tbsp (45 to 60 ml) sugar (adjust to taste)
1 1 / 4 cups (300 ml) whipping cream, whipped with 2 tbsp (30 ml) icing sugar
Optional: 2–3 tbsp (30 to 45 ml) sherry or orange juice to moisten sponge

Show original ingredient measurements

1 sponge cake or 14 oz / 400 g store-bought sponge fingers, cut into cubes
3–4 ripe bananas, sliced
2 cups (480 ml) custard (homemade or store-bought)
1 cup (240 ml) passion fruit pulp
3–4 tbsp sugar (adjust to taste)
1 1 / 4 cups (300 ml) whipping cream, whipped with 2 tbsp icing sugar
Optional: 2–3 tbsp sherry or orange juice to moisten sponge

Instructions

1. If using, moisten sponge cubes lightly with sherry or orange juice and arrange a layer in the bottom of a large glass trifle bowl or individual glasses.
2. Spread a layer of banana slices over the sponge.
3. Pour a layer of custard over the bananas to cover, then chill 30 minutes.
4. Mix passion fruit pulp with sugar to taste; spoon a thin layer of the passion fruit mixture over the custard (this adds bright acidity between layers).
5. Repeat layers if desired, finishing with a thick layer of whipped cream on top.
6. Chill several hours to meld flavors before serving; garnish with extra passion fruit pulp and banana slices.