This passion fruit trifle (Brazilian pavê de maracujá) is so easy to make and has a wonderful combination of smooth creaminess, sweetness, and slightly tart tropical flavour. So good! This is definitely a sweet dessert, just enough to balance out the tart passion fruit.
Passion fruit is originally from Brazil. It is a tropical fruit that now grows in many places with the right climate.
Pavê is a Brazilian creamy dessert. It is a kind of trifle made in three or four layers of different textures and usually mixes cookies (or cake), cream (custard or mousse), and sometimes fruit (or chocolate or dulce de leche). The assembled dessert can be optionally topped with whipped cream. It is very popular in Brazil, especially during the Holidays.
This dessert is simply delicious. The passion fruit cream is actually a mousse. It is a simple and easy to make creamy dessert, gently fruity, and aromatically delicious. Perfect for any occasion. Plus, it can be made ahead, so it is great for serving at a party.
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Ingredients
Passion Fruit syrup
- 2/3 cup water
- 1 cup sugar
- 100 g Passion fruit pulp - frozen - about 1/2-2/3 cup mixed with corn start – I used Frutae Passion Fruit Pulp - in Canada, buy it here
- 2 Tbsp Corn starch
Passion Fruit Mousse
- 2 cup Whipping cream
- 2 can Sweetened condensed milk
- 300 g Passion fruit pulp - about 1 ½- 2 cup – I used Frutae Passion Fruit Pulp in Canada, buy it here
Whipped cream
- 1 cups Whipping cream
- 1 1/2 Tbsp sugar
For garnish (optional)
- 2 Tbsp Passion fruit seeds
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Instructions
Passion Fruit syrup
- Mix all the ingredients in a small saucepan. Over medium heat, stir without stopping until it gets thick and almost transparent, about 4 minutes after it starts to boil.
- Let it cool down until room temperature.
Passion Fruit Mousse
- Add heavy whipping cream to a standalone mixer fitted with whisk attachment and whip on high. Add the condensed milk and the passion fruit pulp until it gets smooth and firm.
- Place in the fridge for 40 minutes before use.
Whipped cream
- Add heavy whipping cream and the sugar to a standalone mixer fitted with whisk attachment and whip on high until peaks begin to form.
To Assemble the layers
- Place the cookies in the bottom of a rectangular (23 x 33cm /9×13-inch) glass baking dish. You may need to break a few into pieces to fit them in the dish.
- On top of the cookies, add the passion fruit mousse.
- Repeat adding the cookies and mousse making the layers. Mine was 4 layers of cookies and 4 layers of mousse.
- Finish it with whipped cream, and on top of all, the Passion Fruit syrup.
- Place in the fridge overnight or at least 3 hours before serving.
For garnish (optional)
- Garnish with passion fruit seeds.
- The passion fruit seeds will give a pretty good looking to this dessert, but it is hard to find it here in Canada. I could not get the seeds, so I just made it without them. It will not alter the flavour. It just will not have the pretty black points on the super yellow syrup.
Notes
Can I make it using fresh passion fruit?
I used frozen passion fruit pulp, and it works perfectly. In fact, it is seedless, so that saves you the step of straining the seeds. If you can get fresh passion fruit easily, you can use it. However, they can be expensive or hard to find in some places. For every 100g (about ½ ⅓ cup) from defrosted passion fruit pulp, you will need around 3-4 fresh fruit. Cut passion fruits in half and empty contents into a bowl. Then blend briefly. Use a bit of water to help rinse the juice out of the skins. The blender/food processor breaks up the pulp. Just do not blend too long as the seeds start to break. You do strain the large pieces, but it avoids too many specs. You do not really taste them, but visually it’s best not to have too many. Note: Yellow and purple passion fruits have their own distinctive flavours and aromas. The Brazilian maracuja is the yellow passion fruit (maracuyá, parcha). It might be better to use it as an ingredient in specialty dishes since its flavour is more intense and sharper. Purple passion fruit (gulupa) might be better to eat by itself since it's slightly sweeter. However, both are amazing to make juice and add to smoothies!If you do not find frozen pulp or fresh passion fruit
You can at a push use passion fruit nectar. Just be aware it is watered down, so you will probably want more of it.Make ahead
I would recommend at least two hours, so it firms up, but you can easily make this a day or two ahead.Storing
Store in the fridge for up to 5 days. Do not freeze it.
Fast2eat has partnered with Dubrazil to share new and simple Brazilian recipes your family will love!
This recipe was prepared with the following DuBrazil products:
Polpa De Maracujá Frutae (Frutae Passion Fruit Pulp) – 400g
Pure and wholesome Passion Fruit in a convenient single-serving Frozen Fruit Pack.
100% fruit pulp, Frutaê pulps have no added preservatives, sugar, artificial colours, or water and do not contain gluten, guaranteeing maximum quality.Frutaê pulps are practical, easy to prepare and store as well as very tasty. It has a fantastic dark yellow colour and a delicious sweet and citrus flavour. Its rich and intense tangy flavour gives a unique character to food and beverages. Thaw them and prepare countless recipes. Enjoy this amazing fruit pulp when preparing various smoothies, juices, cocktails, mousse, trifle (pave in Portuguese) and cold desserts such as ice cream. It is also widely used with foods such as poultry, fish, meat, and salads.
Biscoito De Maisena Mabel (Mabel Cornstarch Cracker) – 400g
It is a Brazilian specialty named after the Maizena cornstarch brand. They are very popular in Brazil.
It is a light, crunchy cookie with a mild flavour. These cookies are so light that they melt in your mouth.
Its slightly sweet flavour allows it to be combined in the most varied recipes, such as trifle (pave in Portuguese) and pies.
It is very similar to the maria cookie, it just changes the shape.
Thanks to DuBrazil for supplying the products to help me write this post today!Equipments - Click to Buy Now
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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