Hello, my lovelies!!! I am so excited about these upcoming events: My birthday on the 6th and Brazil’s independence day on the 7th. For celebrating important dates, there’s nothing better than a “sweep me off my feet” treat, wouldn’t you agree? No, it is not going to be a cake! It is better…much better — a Pineapple Delight Frozen Trifle, known in Brazil as Delícia de Abacaxi. Its name says all!!!
Some women don’t celebrate or even mention their birthday after their 30’s. Well, not me! I’ll be proudly turning 41. Life is such a significant event that I believe it should be valued and celebrated every day, especially on one’s special day. I also believe that every phase of our lives has its pro’s. I for one have grown a lot as a person over these years and have learned many great life lessons…. There are so many wonderful people who have come into my life — my husband, my precious children, in-laws, and several friends. I have traveled, I have laughed, and cried as well. How could I be ashamed of my age? It would be like erasing part of my life. I thank God and His precious Son for the life and the many blessings that have been given to me.
I am also proud to celebrate the 191th anniversary of Brazil’s independence from Portugal– a significant date for all Brazilians, no matter where they are on the globe. I have lived in the US for 11 years so far. I love this country dearly but I also love my mother country dearly, too. It gave me roots, access to a rich culture and cuisine, and most of all, a sense of belonging… it gave me identity!!! Yes, Brazil may be far-from-perfect, but it is my first home. My family is there, as well as most of my memories… Brazil lives within me!
To celebrate both of these upcoming significant events in my life, I had to share with you something tropical and delightful… something very Brazilian: Pineapple Delight Frozen Trifle or Delícia de Abacaxi. Although fall is just a couple of weeks away on the calendar, there are many parts of the US where temperatures are still running high. My second home, Texas, is one of them. There’s nothing like a frozen treat to refresh us, right? Well, in Brazil there are two ways to serve Pineapple Delight Trifle: 1) chilled (most often) or 2) frozen. I love both, but I do prefer the frozen trifle a little more because it is more refreshing, and all of its wonderful flavors are concentrated. Although frozen, the Pineapple Delight Trifle is still creamy.
Pineapple Delight Frozen Trifle is a celebration all its own. Make this trifle and you’ll know exactly what I mean. Thank you for stopping by on these two days that are so special to me. I do appreciate it!!! Happy B-day to me, but most of all: Happy Independence Day, Brazil!
xx
Pineapple Delight Frozen Trifle (Delícia de Abacaxi)
Ingredients
- For the Pineapple Compote:
- 1 medium fresh pineapple medium cubed
- 1-1/4 cups granulated sugar or light brown sugar I used granulated in mine
- 1-1/2 cups water
- 1 cinnamon stick
- For the Custard Cream:
- 1 can sweet condensed milk 14 oz or 396 g
- 2 measures whole milk use the condensed milk can to measure the milk
- 1 tablespoon plus 2 teaspoons corn starch
- 3 large egg yolks
- 1 tablespoon pure vanilla extract or 1 vanilla bean split in half and seeds scraped out (I used vanilla bean in mine)
- For the Chantilly Cream:
- 3 egg whites
- 1/4 cup sugar
- 1/4 cup heavy cream*
- 1/4 teaspoon pure vanilla extract
Instructions
- To make the pineapple compote: Mix together cubed pineapple, sugar, water, and cinnamon stick in a medium saucepan, and cook over medium-high heat for about 30-35 minutes, stirring occasionally, or until pineapple becomes tender, lightly golden brown, and water nearly evaporates (my compote was prepared on the large stove-top burner. If you are cooking on a smaller burner, it will take about double the time mentioned above to fully cook). Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about 1/4 cup of liquid for use later in the recipe). Remove from heat and let cool completely.
- To make the custard cream: Dissolve the cornstarch well in about 3 tablespoons of whole milk. Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into a medium stainless steel saucepan. (Since the mixture will be whisked, please do not use an aluminum saucepan since the whisk will scratch the bottom of the aluminum pan, causing chemical contamination as well as altering the color of the mixture). Then, stir in the condensed milk, egg yolks, and vanilla bean seeds (if you are making yours with vanilla extract, add it to the mixture when it is cooked and just about to be removed from the heat). Whisk the mixture over medium heat for about 8-10 minutes or until it just starts to thicken. Then, reduce heat to medium-low and use a wood spoon to continue stirring the mixture for about 4-5 minutes, resulting in a creamy and thickened mixture (yet thinner than a typical cake batter). Again, my mixture was cooked on a large burner. If you are using a small burner to cook this mixture, it will take almost double of the amount of time given above. Remove from the heat, transfer custard cream to a glass container, place a sheet of plastic wrap right on the top of the custard cream (touching the custard), and let cool down on a rack (the plastic wrap will prevent a skin from forming on top of the custard). When mixture cools completely, its texture will be quite thick and creamy, similar to a pastry cream.
- To make the chantilly cream: Using the egg whisker of an electric mixer, beat egg whites on high speed until stiff, about 2 minutes. Add the sugar and beat for about 30 seconds on medium speed. Then, add both the heavy cream and vanilla extract, and beat for about 15 seconds on low speed.
- To assemble the trifle: In a standard-size loaf baking pan, pour in the Chantilly cream in an even layer. Freeze with the pan sitting on a even surface or shelf for about 45 minutes. Remove from the freezer, and pour custard cream on top in an even layer. Freeze for about 45-60 minutes. Then, remove from the freezer, take cinnamon stick out of the pineapple compote, and using a slotted spoon, spoon the cooked pineapple cubes evenly over the dessert, making sure that almost no liquid is spooned onto the loaf pan. Reserve about 1/4 of the liquid in the refrigerator. Cover pan with plastic wrap and freeze trifle for at least 24 hours. Right before serving, unmold frozen trifle and let soften for about 4-5 minutes at room temperature. Drizzle a little bit of the reserved refrigerated pineapple liquid on top of the trifle if desired, decorate as you wish, and slice to serve. Enjoy!
SallyBR says
Ja’ vou dando as parabens adiantados – HAPPY BIRTHDAY TO YOU!!!!!!
Delicia de abacaxi…. wow, you always brings amazing recipes to my memory! Wonderful!
If Phil sees this post, he will BEG me to make it.. so I’ll pin it for the future – my life right now is divided between before and after renovation, you know… 😉
Denise Browning says
Thanks, Sally! I do understand. I wish your renovation goes smooth and finish soon. Have a great evening!!!
The Café Sucre Farine says
Amen! To God be the Glory for creating such a special person like you, Denise! Wishing you His richest blessings as you celebrate these two wonderful occasions. Your trifle is beautiful and very festive! Sure do wish I could enjoy a slice of this with you :). Happy, happy birthday!
Denise Browning says
Thanks so much, Chris! Your message brought tears of joy to my eyes. I wish you’d live nearby so we could sit together and enjoy a slice of this treat. Have a great evening!!!
Mi Vida en un Dulce says
Tomorrow is your birthday…!!! Congratulations Denise, and nothing better than celebrating with something the remind your country.
Denise Browning says
Thanks, Nydia! I do appreciate it.
Julia | JuliasAlbum.com says
This trifle looks amazing, love these yellow-white colors! Tomorrow is your birthday – what a special day! Followed by Brazil’s Independence Day. Truly 2 very special events. I can only imagine how excited you are! I really enjoyed this post, I can feel your energy, your happiness, your appreciation of life! Cheers to many more special days like that to come!
Denise Browning says
Thanks a lot, Julia, for your nice words and birthday wishes!
Ash-foodfashionparty says
A Very very happy Birthday to you and a Happy Independence Day! How fun.
This is a mighty sweet way to celebrate. Have fun.
Btw I love pineapple desserts and this is with condensed milk, I need a slice right now..
Denise Browning says
Thanks for the birthday wishes, Ash! I do appreciate…
Deb says
Our summer sunshine is just beginning! And a tropical dessert loaded with pineapple is a scrumptious way to savor the season! Happy birthday Denise! Have a delicious day!
Denise Browning says
Thanks a lot, Deb!
Amy Tong says
Happy Birthday to you! This Pineapple Delight Frozen Trifle is so gorgeous and refreshing. I can’t wait to make one. Happy Friday and have a wonderful weekend and celebration.
Denise Browning says
Oh, Amy…How kind of you!! Thank you so much. Wishing you a great weekend as well.
Paula @ Vintage Kitchen Notes says
Birthdays should always be celebrated. Happy belated day Denise! This dessert has all the details of a brazilian sweet, lovely!
Denise Browning says
Thank you, Paula, for your birthday wishes. I hope you had a great day as well. Happy B-day to you!!!!!!
Liz says
Hope you had a spectacular birthday and are continuing the celebration today! What a beautiful trifle. Though, I’ve never had a frozen version, I know I’d love it!
Denise Browning says
Thanks a lot, Liz!!!!!!
Raymund says
Wow that is heaven in a plate, i will definitely love with that dessert!
Denise Browning says
Thanks, Raymund!
Lail | With A Spin says
I hope you had a fabulous birthday. A belated Happy Birthday my friend.
Now, this pineapple truffle is something worth savoring. I would love to come over for a bite.
Denise Browning says
Thanks a lot, Lail! I had a great day…
Nami | Just One Cookbook says
Hope you had a fantastic birthday! Your pineapple truffle is out of the world! OMG this looks phenomenal. I feel like I can eat the whole thing – or wish to eat everything!
Denise Browning says
Thanks a lot, Nami! Yes, I did have a great birthday…Thanks for stopping by and for the b-day wishes!
Coffee and Crumpets says
Happy birthday my friend! Hope you had a fabulous day. Great birthday dessert.
Nazneen
Denise Browning says
Thanks, Nazneen! Yes, I had a great day… xx
Purabi Naha | Cosmopolitan Currymania says
This looks so tempting, Denise! I love trifle, and this trifle is just perfect…this birthday dessert is surely party stuff as well as comfort food! Hope you enjoyed your bithday, Denise. 🙂
Denise Browning says
Thanks, Purabi! I did! Happy belated birthday…I hope you have enjoyed yours!!
nusrat2010 says
Happy Birthday, Gorgeous! And Happy Independence Day!
That Trifle looks like a snow covered gold mine 🙂
Your photos are insanely beautiful and captivating and mesmerizing, as always 🙂
Thanks for the recipe for a dazzling, cool, awesome, delightful Dessert.
Love.
Denise Browning says
Thank you so much… I do appreciate your nice words and b-day wishes. Have a great week!
Sugar et al says
Belated birthday wishes my friend! What a brilliant choice of sweet treat to celebrate something as special as these 2 days. This looks absolutely stunning and I can imagine how it will taste!
Denise Browning says
Thanks, Sonali! I hope you have had a great day as well…
Kiran @ KiranTarun.com says
Happy Belated Birthday and Independence Day, Denise!! Hope you had a lot of fun 🙂
Denise Browning says
Thanks, Kiran! I had a great day…
Ana Helena says
This is one of my favorite desserts too Denise! My birthday is also in September:) i could read you had a a fantastic birthday but I still wanted to drop by and wish you a Feliz Aniversarios atrasados:):):) your recipe is gorgeous and vibrant… Love it!
Denise Browning says
Thanks a lot, Ana! I hope you have had a wonderful birthday…Wishing you the best!
Needful Things says
Never heard of a frozen trifle. This looks and sounds absolutely delicious!
Denise Browning says
Thank you! It is my favorite!!!