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Mango, raspberry and passionfruit trifles
Mango, raspberry and passionfruit trifles
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Prep Time:
140 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Delight in a decadent summer trifle with mango, cream, raspberries, and passionfruit custard layers.
Ingredients:
  • 125ml thickened cream
  • 1 madeira cake, cut into slices
  • 60ml malibu
  • 2 just-ripe mangoes, stoned, peeled, thinly sliced
  • 120g fresh raspberries, halved
  • Thickened cream, extra, lightly whipped, to serve
  • 310ml milk
  • 3 free range egg yolks
  • 75g caster sugar
  • 40.00 ml plain flour
  • 3 passionfruit, halved
Instructions:
  • In a saucepan over medium heat, bring milk to a simmer. While the milk heats, whisk together egg yolks, sugar, and flour in a bowl. Slowly pour the hot milk into the egg mixture, whisking continuously until fully combined. Transfer the mixture back to the saucepan over medium heat. Cook and stir for 5 minutes until the custard boils and thickens. Remove from heat, then stir in passionfruit pulp. Cover the custard with a disc of baking paper and let it cool. Chill in the fridge for 2 hours before serving.
  • Combine the passionfruit custard and cream in a bowl and whisk with an electric mixer until smooth.
  • Layer the bottom of 8 serving glasses with half of the cake and drizzle with half of the rum. Set aside some mango and raspberries for serving. Layer the cake with half of the remaining mango and raspberries followed by half of the custard mixture. Repeat with the remaining cake, rum, mango, raspberries, and custard mixture. Finish with a dollop of extra cream and the reserved mango and raspberries.

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