- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
This festive recipe from Curtis is a delicious combo of velvety chocolate, tropical sweetness – plus a burst of berries.
- Serves18
- Cook time10 minutes
- Prep time45 minutes, + cooling and 6 hours chilling time
Ingredients
- 220g dark chocolate (70% cacao), coarsely chopped
- 30g unsalted butter, chopped
- 1/2 cup (125ml) milk
- 3 extra-large free-range eggs*, separated
- 2/3 cup (150g) caster sugar
- 300ml thickened cream, whipped to soft peaks
- 150g savoiardi (sponge finger biscuits), broken into bite-size pieces (about 5 cups)
- 2 mangoes, stoned, peeled, chopped into 3cm pieces (about 4 cups)
- 600ml thickened cream, extra
- 400g strawberries, halved
- 125g raspberries
- Passionfruit pulp, to serve
Passionfruit curd
- 1/3 cup (80ml) passionfruit pulp
- 1/3 cup (75g) caster sugar
- 1 extra-large free-range egg
- 1 extra-large free-range egg yolk
- 60g unsalted butter, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the passionfruit curd, place the passionfruit pulp in a medium heatproof bowl. Add the sugar, egg and egg yolk and whisk to combine. Place the bowl over a medium saucepan of simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 4 mins or until the mixture thickens. Remove bowl from heat and gradually whisk in the butter. Cover with plastic wrap, pressing directly onto the surface, and place in the fridge for 2 hours or until set.
Step 2
Place the chocolate and butter in a medium heatproof bowl. Place bowl over the saucepan of simmering water (don’t let the bowl touch the water) and cook, stirring, until mixture is smooth and combined. Remove bowl from heat and whisk in the milk. Set aside for 15 mins or until cool.
Step 3
In a medium bowl, using an electric mixer, beat the egg yolks and half the sugar until light and fluffy. In a separate medium bowl, using clean beaters, beat the egg whites and remaining sugar until soft peaks form. Using a large silicone spatula, gently fold the egg yolk mixture into cooled chocolate mixture. Gently fold egg white mixture into the chocolate mixture. Gently fold the whipped cream into the chocolate mixture.
Step 4
Spoon half the chocolate mousse over the base of a 12-cup (3L) glass serving dish. Top with half the biscuit and half the mango. Beat half the extra cream in a bowl until firm peaks form. Spoon whipped cream over the mango. Top with half the strawberries and half the raspberries. Spoon over the passionfruit curd. Repeat layering with remaining biscuit, mango and chocolate mousse. Cover and place in the fridge for at least 4 hours to chill.
Step 5
Beat remaining extra cream in a bowl until soft peaks form. Spoon over the trifle. Top with the remaining strawberries and raspberries. Drizzle with passionfruit pulp to serve.
Serve with... chopped cacao nibs and extra crushed biscuit
Recipe tip
COOK. STORE. SAVE.
Use it up: Use any leftover sponge finger biscuits to make our impressive Coconut and Mango Tiramisu Terrine.
Plan ahead: “To save time on the day of your get-together, make my trifle the day before. This also allows more time for the flavours to infuse.” Curtis Stone
Curtis Stone’s chocolate, mango & berry trifle
- Serves18
- Cook time10 minutes
- Prep time45 minutes, + cooling and 6 hours chilling time
Ingredients
- 220g dark chocolate (70% cacao), coarsely chopped
- 30g unsalted butter, chopped
- 1/2 cup (125ml) milk
- 3 extra-large free-range eggs*, separated
- 2/3 cup (150g) caster sugar
- 300ml thickened cream, whipped to soft peaks
- 150g savoiardi (sponge finger biscuits), broken into bite-size pieces (about 5 cups)
- 2 mangoes, stoned, peeled, chopped into 3cm pieces (about 4 cups)
- 600ml thickened cream, extra
- 400g strawberries, halved
- 125g raspberries
- Passionfruit pulp, to serve
Passionfruit curd
- 1/3 cup (80ml) passionfruit pulp
- 1/3 cup (75g) caster sugar
- 1 extra-large free-range egg
- 1 extra-large free-range egg yolk
- 60g unsalted butter, chopped
Description
This festive recipe from Curtis is a delicious combo of velvety chocolate, tropical sweetness – plus a burst of berries.
Method
Step 1
To make the passionfruit curd, place the passionfruit pulp in a medium heatproof bowl. Add the sugar, egg and egg yolk and whisk to combine. Place the bowl over a medium saucepan of simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 4 mins or until the mixture thickens. Remove bowl from heat and gradually whisk in the butter. Cover with plastic wrap, pressing directly onto the surface, and place in the fridge for 2 hours or until set.
Step 2
Place the chocolate and butter in a medium heatproof bowl. Place bowl over the saucepan of simmering water (don’t let the bowl touch the water) and cook, stirring, until mixture is smooth and combined. Remove bowl from heat and whisk in the milk. Set aside for 15 mins or until cool.
Step 3
In a medium bowl, using an electric mixer, beat the egg yolks and half the sugar until light and fluffy. In a separate medium bowl, using clean beaters, beat the egg whites and remaining sugar until soft peaks form. Using a large silicone spatula, gently fold the egg yolk mixture into cooled chocolate mixture. Gently fold egg white mixture into the chocolate mixture. Gently fold the whipped cream into the chocolate mixture.
Step 4
Spoon half the chocolate mousse over the base of a 12-cup (3L) glass serving dish. Top with half the biscuit and half the mango. Beat half the extra cream in a bowl until firm peaks form. Spoon whipped cream over the mango. Top with half the strawberries and half the raspberries. Spoon over the passionfruit curd. Repeat layering with remaining biscuit, mango and chocolate mousse. Cover and place in the fridge for at least 4 hours to chill.
Step 5
Beat remaining extra cream in a bowl until soft peaks form. Spoon over the trifle. Top with the remaining strawberries and raspberries. Drizzle with passionfruit pulp to serve.
Serve with... chopped cacao nibs and extra crushed biscuit