Name: Mango and passion fruit trifle recipe
Yield: Serves: 8
Ingredients: 150g packet ratafia or amaretti biscuits; 150ml (1/4pt) rum or sherry; 1 mango, peeled and flesh sliced; 1 papaya, peeled, halved and seeds removed, flesh sliced; Juice of 1/2 lime; 1 small pineapple, peeled, cut into quarters, woody core removed, sliced; 500g carton fresh vanilla custard; Topping; 200g (7oz) mascarpone; 284ml carton double cream, softly whipped; Finely grated zest of 1/2 lime; 1/2tsp vanilla extract; 50g (2oz) unrefined dark muscovado sugar

By GoodtoKnow

published 27 September 2007

The light and refreshing tropical fruit base is crowned with a decadent delicious layer of oh so creamy mascarpone and a generous sprinkling of fudgy dark muscovado sugar.

Ingredients

150g packet ratafia or amaretti biscuits
150ml (1/4pt) rum or sherry
1 mango, peeled and flesh sliced
1 papaya, peeled, halved and seeds removed, flesh sliced
Juice of 1/2 lime
1 small pineapple, peeled, cut into quarters, woody core removed, sliced
500g carton fresh vanilla custard
Topping
200g (7oz) mascarpone
284ml carton double cream, softly whipped
Finely grated zest of 1/2 lime
1/2tsp vanilla extract
50g (2oz) unrefined dark muscovado sugar

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Method

Put the biscuits in the base of 8 glasses and drizzle over some of the rum or sherry.
Scatter some mango, papaya, lime juice and pineapple pieces into each glass. Pour over the rest of the rum or sherry.
Pour the custard over the fruit.
Mix together the mascarpone, double cream, lime zest and vanilla extract together.
Spoon on top of the custard and sprinkle with dark muscovado sugar.

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