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.

Mango, raspberry and passionfruit trifle
0 Likes
Prep Time:
80 minutes
Cook Time:
Total Time:
80 minutes
Elevate your feast with this heavenly fruit trifle.
Ingredients:
  • 300g fresh or frozen raspberries, thawed in juice
  • 24.00 gm icing sugar, sifted
  • 300g madeira cake, cut into 5cm squares 1cm thick
  • 150ml sweet sherry
  • 2 large mangoes, cheeks removed, flesh cut into 2cm cubes
  • 1 x 1kg ctn Thick Custard
  • 1 x 300ml ctn Thickened Cream
  • 2 passionfruit, halved, pulp removed
  • 120g fresh raspberries, extra, to serve
Instructions:
  • Combine the raspberries and icing sugar in a food processor until smooth. Strain the mixture through a fine sieve into a bowl to remove the seeds.
  • Place the cake in the bottom of a serving bowl, generously drizzle with sherry. Spoon the raspberry puree on top and layer with half of the mango slices. Finish by pouring the custard evenly over the mango.
  • Whip the cream with an electric beater until soft peaks form. Strain the passionfruit pulp into a bowl through a fine sieve to remove seeds. Gently fold the passionfruit pulp into the cream until just combined. Spoon the cream mixture over the custard, cover with plastic wrap, and chill in the fridge for 1 hour.
  • Garnish with the rest of the mango slices and additional raspberries before serving.

Similar Recipes