Tropical fresh fruit trifle
Time: 24 hrs
Cost per serve: $4
Make this trifle a good two days before serving &
Large premade raspberry jam roll
3 Tbsp rum
punnet of raspberries
1 ripe mango sliced
Pineapple chunks - drained if using tinned
Juice and zest of 1 lime
155g of mascarpone cheese (a pottle)
Small bottle cream
Little icing sugar
Fresh mint leaves to garnish
Cut sponge into slices and place in the bottom of a large glass bowl. Drizzle over the rum. Set a few raspberries aside for decorating top
Combine raspberries mango and pineapple in a bowl, then stir in lime zest and juice.
Tip fruit over soaked sponge cake.
Place the mascarpone into a large bowl then stir to make smooth. Gradually add in custard stirring to remove any lumps. Whisk the cream until it begins to hold it shape, then stir in mascarpone and custard mixture. Fold in a little icing sugar to taste.
Spoon mixture over fruit.
Cover with Gladwrap and store in fridge until required.
Garnish with raspberries and mint.
30 November 2011