Passion fruit trifle
A layered no-cook dessert with a touch of passion (fruit)
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 mins
- Beat the mascarpone, sugar and vanilla until smooth. In a separate bowl, whisk double cream until it is softly whipped. Fold mascarpone mix into the whipped cream, then set aside.
- Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice. Slice the crusts off the brioche and cut each slice into quarters.
- Lay the brioche (or cake) in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp and half of the peach slices, then spoon over half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back), topping off with a layer of mascarpone. Use the pulp from the last passion fruit and the reserved peach slices to decorate. The trifle will keep in the fridge for up to a day (decorate just before serving).
553 kcalories, protein 5.0g, carbohydrate 30.0g, fat 47.0 g, saturated fat 28.0g, fibre 2.0g, sugar 10.0g, salt 0.36 g
Recipe from Good Food magazine, September 2004.
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http://www.bbcgoodfood.com/recipes/2811/
http://www.bbcgoodfood.com/recipes/2811/
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 mins
No-cook pudding
Ingredients
- 250.0g tub mascarpone
- 50.0g golden caster sugar
- 1.0 tsp vanilla extract
- 284.0ml carton double cream
- 9 passion fruits
- 1 orange , juice only
- 3 thick slice of brioche loaf or plain sponge cake
- 3 peaches , thinly sliced
553 kcalories, protein 5.0g, carbohydrate 30.0g, fat 47.0 g, saturated fat 28.0g, fibre 2.0g, sugar 10.0g, salt 0.36 g
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