PASSION FRUIT TRIFLE
Make and share this Passion Fruit Trifle recipe from Food.com.
Provided by Sherrie-pie
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the mascarpone, sugar and vanilla until smooth. In a seperate bowl,whisk the double cream until it is softly whipped. Fold the mascarpone mix into the whipped cream and set aside.
- Cut eight of the passion fruit in half and scoop the pulp into a small bowl. Slice the crusts off the brioche if using, then cut each slice in half.
- Lay the brioche or cake in the bottom of a trifle dish or glass bowl. Top this with half of the passion fruit pulp, and half of the peach slices. Then spoon over a half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back for the top), topping off with a layer of mascarpone.
- Finish with the rest of the peach and drizzle over the pulp from the last passion fruit. The trifle will keep in the fridge for up to a day. Decorate the top just before serving.
Nutrition Facts : Calories 358.9, Fat 19.2, SaturatedFat 11.4, Cholesterol 104.9, Sodium 119.5, Carbohydrate 44.7, Fiber 4, Sugar 29.9, Protein 4.2
GINGER PASSIONFRUIT TRIFLE
I don't think I've ever written a book without a trifle in it, and I'm not about to start now. Besides, this is one of those puddings that looks spectacular, but requires the least amount of effort and scarcely any time at all to make. And by the way, when I say "make," I really mean assemble. The taste, though, is glorious and, for all its simplicity of construction, it feels like a big deal. It's rich, which means you can feed a large tableful of people with one fabulous mound.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top.
- Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks.
- Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.
- Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.
PASSION FRUIT TRIFLE
A layered no-cook dessert with a touch of passion (fruit)
Provided by Jennifer Joyce
Categories Dessert, Lunch, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Beat the mascarpone, sugar and vanilla until smooth. In a separate bowl, whisk double cream until it is softly whipped. Fold mascarpone mix into the whipped cream, then set aside.
- Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice. Slice the crusts off the brioche and cut each slice into quarters.
- Lay the brioche (or cake) in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp and half of the peach slices, then spoon over half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back), topping off with a layer of mascarpone. Use the pulp from the last passion fruit and the reserved peach slices to decorate. The trifle will keep in the fridge for up to a day (decorate just before serving).
Nutrition Facts : Calories 553 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium
PASSION FRUIT AND MANGO FRUIT TRIFLE
Steps:
- Put mangoes and 3 tablespoons sugar in a bowl. Put a strainer over the bowl. Cut the passion fruit in 1/2, scoop the seeds and juice of the passion fruit into the strainer. Allow all the juice to drain from the passion fruit. Put heavy cream, and sugar in a bowl, and whisk to soft peaks. Drizzle slices of shortcake with the Cointreau. In a wine or sundae glass layer the ingredients starting with sponge cake, then mangoes, then cream, and so on until you reach the top. Finish with a little cream at the top.
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