Description
Tropical layers of Lemon Mango Passionfruit Trifle dance with zesty citrus and sweet island fruits. Creamy textures and bold flavors invite you to savor a delightful dessert journey through Caribbean-inspired culinary magic.
Ingredients
Scale
Fresh Fruits:
- 2 mangoes (Kensington Pride), sliced
- 8 passionfruit
Dairy and Cream Components:
- 600 milliliters (20.3 fluid ounces) thickened cream
- 900 grams (31.7 ounces) vanilla custard
- 2 cups lemon curd
- 1 tablespoon icing sugar
- 2 teaspoons vanilla extract
Cake and Decorative Elements:
- 1 vanilla sponge cake, cut into squares
- 1 packet meringue kisses
- 1/2 cup coconut flakes
Instructions
- Prepare lemon curd and chill in refrigerator for at least 1 hour until completely cooled.
- Whip cream with vanilla extract and icing sugar at high speed until stiff peaks form, approximately 3-4 minutes.
- Gently incorporate passionfruit pulp into whipped cream mixture, creating a vibrant tropical cream.
- Heat a dry skillet over medium-high temperature, toasting coconut flakes until golden and aromatic, about 2-3 minutes.
- Slice mangoes into elegant, thin segments, removing skin and central pit carefully.
- Create initial layer in trifle dish using evenly distributed sponge cake squares as foundation.
- Pour vanilla custard smoothly over cake layer, ensuring complete coverage.
- Arrange two-thirds of mango slices across custard surface in decorative pattern.
- Crush mini meringue kisses and sprinkle generously over mango layer for textural contrast.
- Spread majority of passionfruit cream across meringue, drizzling additional passionfruit pulp for intense flavor.
- Delicately layer lemon curd atop cream, maintaining distinct layers without mixing.
- Refrigerate assembled trifle for minimum 2 hours to allow flavors to meld and texture to set.
- Prior to serving, garnish with remaining passionfruit cream, mango slices, fresh passionfruit pulp, and toasted coconut flakes.
Notes
- Chilling the lemon curd thoroughly ensures a firmer, more stable layer in the trifle, preventing it from bleeding into other components.
- Toast coconut flakes carefully, watching closely to prevent burning, as they can quickly turn from golden to burnt due to high sugar content.
- For a gluten-free version, swap traditional sponge cake with gluten-free sponge or almond cake to maintain the dessert’s delicate texture.
- Consider making passionfruit cream ahead of time and refrigerating to allow flavors to intensify and cream to set perfectly before assembling the trifle.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: None
- Cuisine: Fusion
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 32g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg