Funfetti White Chocolate Mousse Trifle are layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.
Trifle, parfait or fool, whatever you call them, I call them easy! These Funfetti White Chocolate Mousse Trifle, although not your traditional fare are the perfect easy treat for impromptu entertaining.
Grab some leftover cake (GASP!!) or cookies, a creamy filling (like mousse, whipped cream, pastry cream or yogurt) and fruit (prepared, fresh or both), layer in a tall dish, or smaller cups for single-serve and you have an instant partay!
These Funfetti White Chocolate Mousse Trifle aren’t as loaded and messy as I normally like my trifles. Fruits disappear in record time in my household and on this particular day we were fresh out and I was just too lazy to to run to the store. Of course, the Dude showed up with bags of fruit hours after I shot the photos (it was his turn to grocery shop).
Instead of piles of fresh fruit, I layered in some homemade pineapple curd for the fruit factor. I also lightly soaked the cake pieces with coconut rum spiked simple syrup – I was reminded of a similar dessert I made back in 2012.
I seriously don’t remember why candles made it into the equation back when I made these, but I’ll pretend that I had the foresight to know I would be sharing them around my birthday. Yeah, let’s go with that! It was likely just a Friday worth celebrating after a long week. I’ll take that too! 🙂 One really does not need a reason to celebrate, or enjoy cake. AMIRIGHT?!?
With warmer days ahead (hopefully…), desserts like this Funfetti White Chocolate Mousse Trifle are perfect for those of us who put our ovens on seasonal sabbatical. Store-bought cake and cookies would work just fine, but I would encourage you to make your own curd. Store-bought is just no match and it can easily be made in advance. For a little crunch, I sometimes add pieces of leftover baked meringue. YUMM!
Here’s hoping you whip up a few instant party starters this weekend!
Funfetti White Chocolate Mousse Trifle
Layers of funfetti vanilla cake, pineapple curd and an easy 2-ingredient white chocolate mousse, stacked in single-serve sized trifles.
Make the curd:
Place a sieve over a clean bowl and set on the counter close to the stove. You will need this for the curd as soon as it reaches the desired temperature in step 4.
Add the pineapple puree to a small saucepan and bring to a rapid simmer over medium-high heat, until reduced to 1/4 cup. Pour into a measuring cup to check that it has been reduced enough, if not return to pot and heat some more. This took me just over 5 minutes (original recipe indicated 2-4 minutes). Pour into a measuring cup and combine with the zest and lemon juice. Set aside to cool to room temperature.
In a separate bowl, whisk together the egg yolks and sugar. Pour the juice mixture into the egg mixture in a steady stream, while whisking. By adding the warm liquid slowly to the eggs, you are tempering the eggs to avoid ending up with scrambled eggs.
Pour the juice and egg mixture back into the saucepan and set it over medium heat. Gently stir the mixture constantly until it thickens enough to coat the back of a spoon, or reaches 180ºF.
Remove from heat and pour through the sieve into the prepared bowl. This removes any chunky bits of eggs and zest. If you want the finished curd to have the zest, add fresh zest to the strained curd. While still warm, stir in the butter, salt, vanilla beans.
Allow to cool, then transfer to an airtight jar. The curd will keep in the refrigerator for about a week (but I guarantee you it will not stick around for that long).
Assemble the trifle:
Break cake into chunks or cut into shape/size that fits the dish(es) being used. Alternate layers of cake, curd and mousse and top with pieces of cake, fruit or curd. Enjoy!