RECIPE: Tropical Trifle
The combination of mango and passion fruit adds a touch of panache to this comforting dessert
1 pack mango jelly crystals
200ml boiling water
200ml chilled water
1 mango, peeled and thinly sliced, plus extra to garnish
150ml double cream
2 tbsp caster sugar
Finely grated zest of ½ a lemon
12 Americana mini rolls
5 tbsp pineapple juice
The pulp of 3 passion fruits
A handful of mint leaves, plus extra to garnish
1 Place the jelly crystals and boiling water in a heatproof bowl. Stir to dissolve. Add chilled water. Set aside to cool to room temperature.
2 Arrange the mango and mint in base of a 21 x 10.5cm glass serving bowl. Pour over the liquid jelly.
3 Refrigerate for 1 hour or until almost set. Using a teaspoon, evenly distribute the mango and mint throughout the jelly. Refrigerate for a further 2 hours or until completely set.
4 Whisk the mascarpone, cream and sugar until soft peaks form. Fold in the lemon zest. Set aside.
5 Slice each mini roll into 4 pieces.
6 Using a pastry brush, lightly soak the cakes with the pineapple juice.
7 Arrange on top of the jelly.
8 Spoon over ½ the mascarpone mixture and then top with ½ the passion fruit pulp and swirl lightly.
9 Top with remaining mascarpone mixture.
10 To serve, top with extra mango, remaining passion fruit and mint.