If you’re looking for a new, impressive holiday trifle, this is it.
Ambrosiais without a doubt one of the South’s most iconicholiday dishes.
This Ambrosia Trifle leans into the classic look of ambrosia, but takes a few modern twists.
Credit: Antonis Achilleos; Prop Styling: Giulietta Pinna; Food Styling: Ali Ramee
Toasted peaks of Italian Meringue stand in for marshmallow creme on the top of this showstopping ambrosia dessert.
Build this trifle in a glass serving dish so your guests can see all the goodness that awaits inside.
Ingredients
Coconut Pastry Cream
2(1312-oz.)
citrus fruits)
1 12cupschopped fresh pineapple (from 1 small [212-lb.]
Whisk together sugar, flour, and salt in a large saucepan; whisk in coconut milk mixture.
Bring to a boil over medium, whisking constantly.
Boil, whisking constantly, until mixture is thick and pudding-like, about 1 minute.
Add coconut oil and vanilla; whisk until smooth.
Transfer mixture to a large bowl; press a piece of plastic wrap directly onto the surface.
Cool at room temperature 30 minutes.
Transfer to refrigerator; chill until cold, at least 6 hours or up to 2 days.
Gradually drizzle in sugar mixture, beating on medium speed.
Top trifle with Italian Meringue.
Serve immediately, or chill, uncovered, up to 6 hours.
