Passion Fruit Trifle

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

• Cooking Time Ready in 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  553

• Protein

  5g

• Carbs

  30g

• Fat

  47g

• Saturates

  28g

• Fibre

  2g

• Sugar

  10g

• Salt

  0.36g

Ingredients

• 250g tub mascarpone
• 50g golden caster sugar
• 1 tsp vanilla extract
• 284ml carton double cream
• 9 passion fruits
• 1 orange, juice only
• 3 thick slice of brioche loaf or plain sponge cake
• 3 peaches, thinly sliced

Directions

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).

Categories: All Christmas, Occasions