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Mascarpone custard and fruit trifle
Mascarpone custard and fruit trifle
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Prep Time:
495 minutes
Cook Time:
Total Time:
495 minutes
Creamy fruit trifle enhanced with luxurious mascarpone.
Ingredients:
  • 85g packet strawberry flavoured jelly crystals
  • 250g mascarpone cheese
  • 240.00 gm vanilla custard
  • 400g light fruit cake (see note)
  • 62.50 ml sweet sherry
  • 250g strawberries, hulled, sliced
  • 425g can peaches in natural juice, drained, thinly sliced lengthways
  • 4 passionfruit, halved
  • 21.45 gm shredded coconut, toasted
Instructions:
  • In a large heatproof bowl, combine jelly crystals with 1 cup of boiling water. Stir until crystals completely dissolve. Mix in 200ml of cold water. Cover the bowl and chill in the refrigerator for 2 hours, or until the jelly is set.
  • In a bowl, combine mascarpone and beat until smooth using a wooden spoon. Add custard and mix well. Set aside for later use.
  • Cut the cake into eight 5mm-thick slices. Arrange 4 slices over the base of a 6 cup-capacity dish. Drizzle with half of the sherry. Layer with half of the custard mixture. Break up the jelly with a spoon and spread half over the custard. Top with half of the passionfruit pulp, strawberries, and peaches. Repeat layering with the remaining cake, sherry, custard, jelly, passionfruit, strawberries, and peaches.
  • Drizzle cream over trifle, cover with plastic wrap, and refrigerate overnight. Serve trifle garnished with toasted coconut.

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