Tropical Ambrosia Recipe

How to make it

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• Passion Fruit Curd:
• Combine egg yolks, sugar, passion fruit pulp, butter and salt in a small saucepan.
• Cook over medium heat for 8 minutes, stirring constantly, or until mixture thickens and registers 160° on an instant-read thermometer.
• Note:
• Do not let the mixture come to a boil or it will curdle.
• Transfer mixture to a medium-size bowl set over an ice bath (a larger bowl filled with ice and cold water).
• Stir with a wooden spoon until chilled.
• Fold whipped topping into chilled curd.
• Cover with plastic wrap and refrigerate until ready to assemble.
• Assembly:
• Cut mango into 3/4-inch chunks.
• Cut 1 kiwi in half lengthwise, then crosswise into 1/4-inch-thick slices.
• Cut remaining kiwis into 1/2-inch chunks.
• Cut pineapple into 1/2-inch-thick slices, then cut slices into 3/4-inch chunks.
• Drain mandarin oranges.
• Set aside about 14 pieces of the nicest looking oranges and pineapple and all of the kiwi slices.
• Toss remaining mango, kiwi chunks, oranges and pineapple with 1 cup coconut to blend (makes about 6 cups).
• Cut cake into 1/2-inch-thick slices (14 total).
• Using a 1-1/2-inch round cookie cutter, cut a semicircle from the bottom edge of each cake slice.
• Cut remaining pound cake scraps into 3/4-inch pieces.
• Spread 1 cup of the fruit mixture in an even layer on the bottom of trifle dish.
• Arrange a row of the reserved kiwi slices, cut-edge down, along bottom, pressed against the side of dish.
• Add reserved pieces of pineapple in between each kiwi slice and mandarin oranges on top of kiwi.
• Set aside 1 cup of the fruit mixture; spread remaining fruit into the serving dish.
• Spread level.
• Sprinkle 2 cups of the mini marshmallows in an even layer on top of fruit, making sure they reach the side of the dish.
• Place raspberries in a single layer along outer edge of dish.
• Add any leftover berries to the reserved fruit.
• Place the semicircles of pound cake on top of raspberries, straight-side down, pressing against the side of the dish.
• Add the cubed pound cake scraps to help support the semicircles. Press down slightly so top is level.
• Spread passion fruit curd evenly over cake layer.
• Mound remaining chopped fruit on top and sprinkle with remaining 1 tablespoon mini marshmallows.
• Garnish with coconut.
• Refrigerate at least 1 hour or until ready to serve.