Passion Fruit Trifle
This indulgent Passion Fruit and Peach Trifle is a delightful fusion of creamy mascarpone, juicy peaches, and zesty passion fruit. The layers of fluffy brioche soaked in orange-infused passion fruit pulp, velvety mascarpone cream, and fresh fruit create a dessert that is not only visually appealing but also bursting with a symphony of flavors. Perfect for a special occasion or simply as a sweet treat to impress your guests.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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).
Yield
Serves 6
Nutrition
- Calories: 553 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.36 milligram of sodium
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