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

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


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


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


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


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


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


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


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


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

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