Name: Passion fruit trifle
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 250g tub mascarpone; 50g golden caster sugar; 1 tsp vanilla extract; 284ml carton double cream; 9 passion fruits; 1 orange juice only; 3thick slice of brioche loaf or plain sponge cake; 3 peaches thinly sliced

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Passion fruit trifle

Passion fruit trifle

Jennifer Joyce

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Serves 6

Easy

Total time: 25 mins

Ready in 25 mins

A star rating of 4.5 out of 5.21 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

250g tub mascarpone
50g golden caster sugar
1 tsp vanilla extract
284ml carton double cream
9 passion fruits
1 orange

juice only
3thick slice of brioche

loaf or plain sponge cake
3 peaches

thinly sliced

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Nutrition: per serving

kcal553
fat47g
saturates28g
carbs30g
sugars10g
fibre2g
protein5g
salt0.36g

low

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).

Recipe from Good Food magazine, September 2004

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A star rating of 4.5 out of 5.21 ratings

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