Mango and Passionfruit Trifle
A tropical take on the traditional trifle, the Mango and Passionfruit Trifle is light, refreshing, and perfect for any occasion.
Equipment
- saucepan
- heatproof bowl
- 3 litre glass bowl
Ingredients
Custard
- 2 cups cream
- 1 whole vanilla bean, halved & scraped
- 6 units egg yolks
Sponge
- ⅓ cup Chelsea Caster Sugar
- 3 teaspoon cornflour
- 2 cups cream, extra lightly whipped
- 1 ¼ cups orange juice
- ¼ cup Cointreau
- 250 g sponge finger biscuits
- 3 medium mangoes, sliced
- 6 units passionfruit pulp
- 1 punnet blueberries, for garnish
Instructions
Custard Preparation
- Heat cream and vanilla seeds in a saucepan over medium heat until hot (not boiling), then remove from heat.
- Combine one egg and cornflour and beat with a fork to form a paste. Add remaining egg yolks, caster sugar and whisk until thick and pale.
- Whisk into hot cream mixture. Place in a heatproof bowl and whisk over simmering water until mixture thickens and coats the back of a spoon.
- Cover with plastic wrap and cool in fridge. Fold extra whipped cream through custard.
Sponge Assembly
- Combine juice and Cointreau in shallow bowl. Dip all the biscuits in juice mixture then place biscuits in a single layer over the base of a 3 litre glass bowl.
- Top biscuits with half of the mango and passionfruit pulp.
- Spread half the custard over the top.
- Top with remaining biscuits and repeat layer of fruit and custard.
- Cover custard with plastic wrap and refrigerate overnight.
- Decorate with mango and blueberries before serving.
Notes
Substitute other fruit in season or canned fruit if desired.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg
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