Print Recipe

Tropical Trifle




  1. For custard, in a heavy medium saucepan lightly beat eggs just until mixed.
  2. Stir in milk and the 1/4 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon, about 7 minutes.
  3. Remove from heat; stir in the 1 teaspoon vanilla extract.
  4. Pour custard into a bowl. Cover surface with plastic wrap.
  5. Let stand 30 minutes or until cool.
  6. Tear ladyfingers into 1-inch pieces. In a 2-quart clear glass serving bowl arrange half of the ladyfingers.
  7. Sprinkle with half of the rum or pineapple juice.
  8. Top with half of the mangoes and half of the pineapple.
  9. Pour half of the custard over the fruit.
  10. Repeat layers.
  11. Cover and chill in the refrigerator for 4 to 6 hours.
  12. Just before serving, in a chilled small mixing bowl combine whipping cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium speed until soft peaks form.
  13. Pipe or spread whipped cream over trifle. Sprinkle with coconut.

Yield: 8 servings


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.