PASSION FRUIT TRIFLE

Passion fruit trifle image

A layered no-cook dessert with a touch of passion (fruit)

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 8

Ingredients

250g tub mascarpone
50g golden caster sugar
1 tsp vanilla extract
284ml carton double cream
9 passion fruits
1 orange , juice only
3thick slice of brioche loaf or plain sponge cake
3 peaches , thinly sliced

Steps:

Beat the mascarpone, sugar and vanilla until smooth. In a separate bowl, whisk double cream until it is softly whipped. Fold mascarpone mix into the whipped cream, then set aside.
Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice. Slice the crusts off the brioche and cut each slice into quarters.
Lay the brioche (or cake) in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp and half of the peach slices, then spoon over half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back), topping off with a layer of mascarpone. Use the pulp from the last passion fruit and the reserved peach slices to decorate. The trifle will keep in the fridge for up to a day (decorate just before serving).

Nutrition Facts : Calories 553 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium