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Passion fruit trifle

A layered no-cook dessert with a touch of passion (fruit)

  • Ready in 25 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 553
  • Carbohydrates 30
  • Saturated Fat 28
  • Sugar 10
  • Protein 5
  • Fat 47
  • Fibre 2
  • Salt 0.36

Nutrition per serving

  • Calories 553
  • Carbohydrates 30
  • Saturated Fat 28
  • Sugar 10
  • Protein 5
  • Fat 47
  • Fibre 2
  • Salt 0.36

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

Method

  1. 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.

  2. 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.

  3. 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).

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