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Passion fruit trifle

Passion fruit trifle

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A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 25 mins
  • Easy
  • Serves 6

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

Nutrition:
HighlightNutrientUnit
kcal553
fat47g
saturates28g
carbs30g
sugars10g
fibre2g
protein5g
low insalt0.36g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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).

Goes well with

Recipe from Good Food magazine, September 2004

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Overall rating

A star rating of 4.7 out of 5.17 ratings
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