These individual mango, raspberry and passionfruit trifle recipe make for a delicious dessert that's sure to impress. Try these out this festive season, they're sure to be a hit!
Serves88
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + 2 hours chilling time
+ 2 hours chilling time
Ingredients
½ cup (125ml) thickened cream
1 madeira cake, cut into slices
¼ cup (60ml) Malibu coconut rum
2 mangoes, stoned, peeled, thinly sliced
120g fresh raspberries, halved
Thickened cream, extra, lightly whipped, to serve
Passionfruit custard
1¼ cups (310ml) milk
3 Coles Australian Free Range Egg yolks
⅓ cup (75g) caster sugar
2 tbs plain flour
3 passionfruit, halved
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 custard, bring the milk to a simmer in a saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar and flour in a bowl. Gradually whisk the hot milk into the egg mixture until well combined. Return to a clean saucepan over medium heat. Cook, stirring, for 5 mins or until the custard boils and thickens. Remove from heat. Stir in the passionfruit pulp. Cover the surface of the custard with a disc of baking paper. Set aside to cool completely. Place in the fridge for 2 hours to chill.
Step 2
Use an electric mixer to whisk the passionfruit custard and cream in a bowl until smooth.
Step 3
Use half the cake to line the bases of 8 serving glasses. Drizzle with half the rum. Reserve some of the mango and raspberries for serving. Top the cake with half the remaining mango and raspberries, then half the custard mixture. Repeat with remaining cake, rum, mango, raspberries and custard mixture. Top with extra cream and reserved mango and raspberries.
Prep time20 mins20 minutes, + 2 hours chilling time
+ 2 hours chilling time
Ingredients
½ cup (125ml) thickened cream
1 madeira cake, cut into slices
¼ cup (60ml) Malibu coconut rum
2 mangoes, stoned, peeled, thinly sliced
120g fresh raspberries, halved
Thickened cream, extra, lightly whipped, to serve
Passionfruit custard
1¼ cups (310ml) milk
3 Coles Australian Free Range Egg yolks
⅓ cup (75g) caster sugar
2 tbs plain flour
3 passionfruit, halved
Description
These individual mango, raspberry and passionfruit trifle recipe make for a delicious dessert that's sure to impress. Try these out this festive season, they're sure to be a hit!
Method
Step 1
To make the passionfruit custard, bring the milk to a simmer in a saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar and flour in a bowl. Gradually whisk the hot milk into the egg mixture until well combined. Return to a clean saucepan over medium heat. Cook, stirring, for 5 mins or until the custard boils and thickens. Remove from heat. Stir in the passionfruit pulp. Cover the surface of the custard with a disc of baking paper. Set aside to cool completely. Place in the fridge for 2 hours to chill.
Step 2
Use an electric mixer to whisk the passionfruit custard and cream in a bowl until smooth.
Step 3
Use half the cake to line the bases of 8 serving glasses. Drizzle with half the rum. Reserve some of the mango and raspberries for serving. Top the cake with half the remaining mango and raspberries, then half the custard mixture. Repeat with remaining cake, rum, mango, raspberries and custard mixture. Top with extra cream and reserved mango and raspberries.
