Passion fruit trifle

Passion fruit trifle

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(17 ratings)

Ready in 25 mins


Serves 6
A layered no-cook dessert with a touch of passion (fruit)

Nutrition and extra info


  • kcal553
  • fat47g
  • saturates28g
  • carbs30g
  • sugars10g
  • fibre2g
  • protein5g
  • salt0.36g
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  • 250g tub mascarpone
  • 50g golden caster sugar
  • 1 tsp vanilla extract
  • 284ml carton double cream
  • 9 passion fruits
  • 1 orange, juice only



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 thick slice of brioche loaf or plain sponge cake
  • 3 peaches, thinly sliced



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…


  1. 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.

  2. 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.

  3. 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).

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Comments, questions and tips

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26th Dec, 2017
The recipe was good but keep the whipped cream quite loose or soft otherwise the trifle will turn out a bit dry. I used more orange juice and more brioche in thinner slices not thick. The brioche is delicious, nice and light and so is the marscapone cream mixture. However It’s almost like a patisserie dish rather than a trifle. If I were to make this again I would serve it with a white chocolate sauce. The sweet sauce would balance the sharp passion fruit and it would add moisture and more dimension. A vanilla custard would work well too. It tasted like one of those fresh cream cakes you get in a patisserie and I wanted a gutsy after dinner dessert. Toasted flaked almonds would make a good decoration too.
30th Dec, 2016
Absolutely delicious - one guest had four helpings!
4th Jun, 2015
This is delicious. Tastes like something you would buy from Patiserrie Valerie. And I would say it serves more like 8 at least, and I have a sweet tooth!
12th Jun, 2013
Brilliant recipe - simple to make but looks quite impressive in a glass dish. I used peach and mango slices - delicious.
3rd Apr, 2013
I found easy to make and used Delia`s sponge cake it was delicious will certainly make again and change the fruits as they come into sseason Roy
5th Nov, 2012
Has anyone added any booze to this dessert & if so have you any suggestions as to what I could use or would it spoil the dish?
12th Aug, 2012
I made this as part of a dinner party as it was easy, could be done earlier in the day and very tasty. I swapped the peaches for ripe mango slices as my other half doesnt like peaches and it was amazing. Also used vanilla cream brioche which was yummy! possibly a little too much of the cream mix, i will add less next time to avoid being over sweet and sickly. All in all a fantastic easy dish!
12th Jul, 2012
Used some left-over vanilla sponge cake and added more fruits(strawberries,blueberries,blackberries,bananas, pomegranate,kiwis,orange)and decorated with star-fruit as well as pistachios. I also soaked the sponge cake in home-made strawberry sauce. I have to admit it was the best sweet i've ever made and everyone thinks I should open up a desert boutique!:)
9th May, 2012
Too creamy for my guests - a disappointment given the cost of the ingredients
21st Mar, 2012
This was absolutely delicious, so easy to make and very popular with my friends. I added some chopped hazelnuts on top to give a different texture.


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