The mango and passionfruit trifle Recipe You will need about three large passion fruit for this recipe. enna almonds are sugar-coated nuts, available from specialty nut or confectionery stores and some supermarkets.
serves 8 per serving 32g fat: 2495kl (597 cal)
Ingredients:
1 cup (250ml) orange juice
1/2 cup (125ml) Galliano
250g packet savoiardi sponge-finger biscuits
3 medium mangoes
(1.3kg), sliced
1/2 cup (125ml) passionfruit pulp
1/2 cup (125ml) thickened cream
1/4 cup (40g) icing sugar mixture
2 cups (500g) mascarpone cheese
2 eggs
1/4 cup (55g) caster sugar
1/3 cup (55g) vienna almonds, chopped coarsely
Method:
Combine juice and half of the liqueur in small, shallow bowl. Dip half of the biscuits in juice mixture then place biscuits in single layer over base of 3-litre (12 cup) serving dish.
Top biscuits with half of the mango and passionfruit pulp.
Beat cream and icing sugar in small bowl with electric mixer until rni peaks form. Combino mascarpone and remaining liqueur in large bowl, fold in the cream mixture.
Beat eggs and cistor sugar in small bowl with electric mixer until thick and creamy. Gently fold the egg mixture ir to the mascarpone mixture.
Spread half of the mascarpone mixture over the fruit in dish. Dip remaining biscuits in juice mixture and repeat layers with remaining fruit and mascarpone mixture.
Cover dish and refrigerate for at least 6 hours.
Sprinkle with vienna almonds.
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| mango and passionfruit trifle |
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