Tropical Ambrosia Trifle Bowl Recipes

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PINEAPPLE-MANGO AMBROSIA TRIFLE



Pineapple-Mango Ambrosia Trifle image

Provided by Food Network

Categories     dessert

Time 20m

Yield 1 Dozen

Number Of Ingredients 7

1½ cups Farmer's Pick 100% Juice Mango
3 cups pineapple chunks
1 cup heavy cream
¼ cup sour cream
2 tablespoons sugar
One (10.25-ounce) pound cake, trimmed and cut into 1-inch cubes
1 cup coconut flakes, toasted

Steps:

  • 1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.

TROPICAL TRIFLE



Tropical Trifle image

I just found this in New Idea magazine & didn't want to lose the recipe. Looks nice & easy, but end result looks great. Best to make this in a clear glass bowl to impress everyone.

Provided by Heydarl

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

500 g jam rolls
1/2 cup Malibu coconut liqueur
85 g raspberry jelly crystals
85 g orange jelly crystals
85 g mango jelly crystals
600 ml thickened cream
2 tablespoons caster sugar
500 ml thickened custard
1 -4 cup passion fruit pulp
2 mangoes, sliced

Steps:

  • Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
  • Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
  • Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
  • Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
  • Serve trifle topped with mango slices.

Nutrition Facts : Calories 458.3, Fat 28.5, SaturatedFat 17.6, Cholesterol 104.2, Sodium 186.7, Carbohydrate 49.8, Fiber 4, Sugar 41.6, Protein 5

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