This year I wanted to try something new & different for a Christmas day dessert, so when I saw the the mango and passionfruit trifle in the Better Homes & Gardens magazine, I jumped at the chance to try it. WOW!! We were in for a real treat! Definately one to make again :-)
Here is the recipe....
Mango & Passionfruit Trifle
Serves 10-12
2 x packs mango-flavoured jelly crystals
400ml boiling water
400ml chilled water
1 mango, cheeks removed, flesh thinly sliced
1/4 bunch mint, leaves picked
250g mascarpone
300ml thickened cream
1/4 cup caster sugar
Finely grated zest of 1 lime
250g mini jam rolettes
1/4 cup pineapple juice
1/3 cup coconut-flavoured white rum
Pulp of 6 passionfruit
Extra mango, thinly sliced
Extra mint leaves, to serve
1 Put jelly crystals & boiling water in a heatproof bowl. Stir to dissolve. Add chilled water. Set aside to cool to room temperature.
2 Arrange mango & mint in base of a 21 x 10.5cm glass serving bowl. Pour jelly over. Refrigerate for 1 hour or until almost set. Use a teaspoon to push mango & mint pieces evenly throughout the jelly. Refrigerate for a further 2 hours or until completely set.
3 Whisk mascarpone, cream & sugar until soft peaks form. Fold in zest. Set aside.
4 Slice each rolette into 4 pieces. Combine pineapple juice & rum in a bowl. Use a pastry brush to lightly soak the rolettes with rum mixture. Arrange on top of jelly. Spoon over 1/2 the mascarpone mixture. Top with 1/2 the passionfruit pulp & swirl lightly. Top with remaining mascarpone mixture.
5 To serve, top with extra mango, remaining passionfruit & mint.
Note: For the most magnificent trifle, assemble it up to Step 4 then refrigerate overnight so the flavours have time to infuse beautifully.
ENJOY!
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