This sweet mango and passionfruit cheesecake trifle recipe is the ultimate dessert. Give this fruity dish a go this festive season, it won't disappoint!
Serves1212
Cook time10 mins10 minutes
Prep time25 mins25 minutes, + overnight chilling time
+ overnight chilling time
Ingredients
2 x 85g pkts mango jelly crystals
500g cream cheese, softened
1/2 cup (110g) caster sugar
1/2 cup (125ml) passionfruit pulp (about 6 passionfruit)
600ml thickened cream
2 x 250g pkts Coles Jam Mini Rolls, cut into 4 pieces
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare the jelly crystals following packet directions. Pour the jelly mixture into 1 large rectangular tray or 2 smaller trays. Place in the fridge for 2 hours or until just beginning to set.
Step 2
Use an electric mixer to beat the cream cheese, sugar and passionfruit pulp in a bowl until smooth. Beat in half the cream on low speed until light and fluffy.
Step 3
Arrange half the jam roll in the base of a 19cm x 21cm trifle bowl. Top with half the cream cheese mixture and half the mango. Pour over half the jelly mixture and place in the fridge for 1 hour or until set.
Step 4
Repeat with remaining jam rolls, cream cheese mixture, mango and jelly mixture. Place in the fridge for 2 hours or overnight, or until jelly is set.
Step 5
Meanwhile, to make the almond praline, line a baking tray with baking paper. Place the sugar and ½ cup (125ml) water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, for 5-7 mins or until golden. Remove from heat. Spread almond in a thin layer on the lined tray. Pour over the toffee. Set aside for 15 mins or until set. Break into shards.
Step 6
Use an electric mixer to beat the remaining cream in a bowl until firm peaks form. Spoon over the trifle. Decorate with extra mango, extra passionfruit pulp, raspberries and almond praline just before serving.
Prep time25 mins25 minutes, + overnight chilling time
+ overnight chilling time
Ingredients
2 x 85g pkts mango jelly crystals
500g cream cheese, softened
1/2 cup (110g) caster sugar
1/2 cup (125ml) passionfruit pulp (about 6 passionfruit)
600ml thickened cream
2 x 250g pkts Coles Jam Mini Rolls, cut into 4 pieces
2 mangoes, stoned, peeled, thinly sliced
Thinly sliced mango, extra, to decorate
Passionfruit pulp, extra, to decorate
Raspberries, to decorate
Almond praline
1/2 cup (110g) caster sugar
1/3 cup (25g) flaked almonds, toasted
Description
This sweet mango and passionfruit cheesecake trifle recipe is the ultimate dessert. Give this fruity dish a go this festive season, it won't disappoint!
Method
Step 1
Prepare the jelly crystals following packet directions. Pour the jelly mixture into 1 large rectangular tray or 2 smaller trays. Place in the fridge for 2 hours or until just beginning to set.
Step 2
Use an electric mixer to beat the cream cheese, sugar and passionfruit pulp in a bowl until smooth. Beat in half the cream on low speed until light and fluffy.
Step 3
Arrange half the jam roll in the base of a 19cm x 21cm trifle bowl. Top with half the cream cheese mixture and half the mango. Pour over half the jelly mixture and place in the fridge for 1 hour or until set.
Step 4
Repeat with remaining jam rolls, cream cheese mixture, mango and jelly mixture. Place in the fridge for 2 hours or overnight, or until jelly is set.
Step 5
Meanwhile, to make the almond praline, line a baking tray with baking paper. Place the sugar and ½ cup (125ml) water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, for 5-7 mins or until golden. Remove from heat. Spread almond in a thin layer on the lined tray. Pour over the toffee. Set aside for 15 mins or until set. Break into shards.
Step 6
Use an electric mixer to beat the remaining cream in a bowl until firm peaks form. Spoon over the trifle. Decorate with extra mango, extra passionfruit pulp, raspberries and almond praline just before serving.
