adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Boozy passionfruit and berry trifles
Boozy passionfruit and berry trifles
0 Likes
Prep Time:
100 minutes
Cook Time:
15 minutes
Total Time:
115 minutes
Creamy custard topped with tangy berries and passionfruit is a match made in dessert heaven!
Ingredients:
  • 60ml (1/4 cup) orange juice
  • 40.00 ml Cointreau
  • 215g (1 cup) caster sugar
  • 250g fresh blueberries
  • 250g fresh raspberries or frozen raspberries
  • 125ml (1/2 cup) water
  • 125ml (1/2 cup) passionfruit pulp
  • 150ml thickened cream
  • 125g mascarpone
  • 125g (1/2 cup) thick vanilla custard
  • 200g madeira cake, cut into 3cm pieces
  • 40.00 gm caster sugar, extra
  • 1 egg white, at room temperature
  • 55g (1/4 cup) caster sugar
Instructions:
  • Combine orange juice and Cointreau in a small saucepan and bring to a gentle boil over low heat. Let it boil for 2 minutes, then remove from heat. Stir in additional sugar until dissolved. Allow it to cool. Mix blueberries with half of the orange mixture in one bowl and raspberries with the remaining orange mixture in another bowl. Cover both bowls and let them sit for 30 minutes to macerate.
  • In a small saucepan, stir together the sugar and water over low heat until the sugar has dissolved. Increase the heat to high and bring the mixture to a boil. Reduce heat and simmer for 2 minutes until slightly thickened. Stir in the passionfruit pulp and simmer for an additional 2 minutes until thickened. Remove from heat and let it cool completely.
  • In a bowl, use electric beaters to whip the cream and mascarpone until soft peaks form, then gently fold in the custard.
  • Spoon the raspberry mixture evenly into six 500ml glasses. Layer with cake, custard, passionfruit syrup, and blueberry mixture. Chill in the fridge for 30 minutes before serving.
  • Beat egg white and sugar in a clean, dry bowl with electric beaters on medium speed for 10-15 minutes until thick, glossy, and firm peaks form to make the meringues.
  • Transfer the meringue into a piping bag with a 1cm plain nozzle. Pipe small peaks onto the trifles, then caramelize them using a blowtorch.

Similar Recipes