Lemon, Mango & Passionfruit Trifle
A delightful Lemon, Mango & Passionfruit Trifle that serves 10-12, combining layers of creamy goodness and tropical fruits.
Equipment
- Mixing Bowl
- frypan
- serving dish
Ingredients
Curd and Cream
- 2 cups luscious lemon curd or bought curd if preferred
- 8 passionfruit
- 600 ml thickened cream
- 1 tablespoon icing sugar
- 2 teaspoon vanilla extract
- 900 g vanilla custard I used Paul's Double Thick Custard in French Vanilla
- ½ cup coconut flakes toast until golden brown
Fruits and Cake
- 2 mangoes I used Kensington Pride
Meringue
- 1 packet meringue kisses
Instructions
Preparation
- Make the lemon curd and refrigerate until cool.
- Combine cream, vanilla and icing sugar in a bowl and beat on high speed until very thick. Stir through the pulp of 5 passionfruit.
- Toast the coconut flakes in a frypan until golden brown and fragrant.
- Cut the mangoes into long slices, discarding the skin and pit.
Assembly
- Place an even layer of sponge cake squares in the bottom of the dish.
- Top with vanilla custard and approximately two-thirds of the mango slices.
- Crush 10-12 mini meringue kisses and sprinkle over the mango.
- Top with two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.
- Gently spoon on the lemon curd, being careful not to mix it with the cream.
- Allow to set in the fridge.
- Just prior to serving, spoon the remaining passionfruit cream onto the curd and top with remaining mango slices, passionfruit pulp, and toasted coconut flakes.
Notes
For an extra touch, leave a whole passionfruit on top before serving.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 90mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 10IUVitamin C: 50mgCalcium: 100mgIron: 1mg
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