FRUIT TRIFLE

Yields8 Servings
 8 trifle sponges split in half
 3 tbsp raspberry jam
 3 tbsp amaretto liquor
 9 ripe passion fruit
 4 large ripe mangos
 140 g icing sugar
 300 g mascarpone
 500 g custard
 900 g frozen raspberries, thawed
 1 small fresh pineapple peeled and cubed
 400 ml double cream
Caramelized almonds
 50 g blanched almonds
 50 g caster sugar
 ¼ tsp sea salt
 1 tsp butter
1

Spread the sponges with the raspberry jam and place a layer at the bottom of a glass serving bowl; drizzle 1 tbsp amaretto over the sponges and spoon the passion fruit on top

2

Peel and stone the mangos; chop the flesh of two, mix with the icing sugar and process to a puree; slice the remaining mangos into thin slivers

3

Tip the mascarpone into a bowl and gradually beat in the custard; fold in the mango puree

4

Spoon a 1/3 of this mixture on top of the passion fruit, then layer 1/3 of the sliced mangos

5

Place another layer of sponge, drizzle with 1 tbsp amaretto and scatter the raspberries over; follow with ½ of the remaining mango puree and mango slices

6

For the last layer use the remaining sponges, followed by the amaretto, cubed pineapple, mango sauce and mango slices

7

Whip the cream and swirl over the top; cover and chill

8

To make the caramelized almonds, place the almonds, sugar, salt and 2 teaspoons water into a frying pan and mix well; cook over medium heat for 6-8 minutes shaking the pan frequently until the sugar has dissolved and turned into a golden brown caramel around the nuts; take the pan off the heat and add the butter; stir to coat the almonds evenly in the caramel then pour out onto a piece of baking paper and leave to set

9

When ready to serve, roughly chop the caramelized almonds and scatter on top of the trifle and decorate to your liking