PASSION FRUIT BLOOD ORANGE TRIFLE

In a small saucepan, whisk together egg yolk and egg until combined. While whisking, pour in sugar, and passion fruit juice, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.

Make the Passion Fruit Coulis:

In a small saucepan, stir together the passion fruit juice and sugar. Bring to a bubble over medium heat, then lower heat to a simmer. Cook for about 5 minutes, or until the sauce has reduced and is syrupy. Transfer to a container and chill in the refrigerator.

Whisk together the yogurt (and mascarpone, if using) and sugar. In 4 7-8 oz glasses, press a layer of angel food cake pieces at the bottom. Place some blood orange segements, and top with a spoonful of passion fruit curd and the yogurt mixture. Repeat the layers, until you reach the tops of the glasses, ending with the yogurt mixture and drizzle with the passion fruit coulis. If you prefer a more tangy punch to your trifles, add a little drizzle of the coulis between the layers, as well.

Chill in the refrigerator until ready to serve.