Tropical Trifle Recipe – Let Your Taste Buds Take a Holiday!
February 22, 2012 in Desserts
It always hits me about this time of year. After the holiday fun is over and the dreariness of winter sets in. I am ready. Really ready. For some warmth, sunshine and beaches.
But. I just started a new job and have zero vacation days. Less than zero. I won’t be going anywhere for most of the year.
Instead, I did the next best thing and searched my Secret Recipe Club blog for a tropical recipe. I hit the jackpot with a fun and adventurous blog by Louise in Australia- Lick The Spoon. Seriously, Louise, this trifle was just singing to me. Your Tropical Trifle took me on a little vacation. At least for my mouth.
I couldn’t find the “jam roulettes” she used, so I crumbled poppy seed muffins and drizzled raspberry sauce on them. The mango-raspberry combo is amazing, and so refreshing.
You will love Louise’s blog, and also the photos of her darling baby boy.What a lucky guy he is to have you for a mum!
Here’s the Tropical creation Louise made:
2X 85g packets mango jelly crystals
400ml boiling water
400ml chilled water
1 mango, cheeks removed, flesh sliced thinly
300ml thickened cream
1/4 caster sugar
finely grated zest of one lemon
300g jam rolettes
1/4 pineapple juice
1/3 cup coconut flavoured white rum
pulp of 6 passionfruits
extra mango thinly sliced
mint leaves to decorate
Put jelly crystals and boiling water in a bowl and stir to dissolve. Add the chilled water and set aside to cool.
Arrange the sliced mango in the bottom of a 21 x 10.5cm glass serving bowl. Pour jelly over the top and refrigerate until the jelly has set.
Whisk the mascapone, cream and sugar until soft peaks form. Fold in the lemon zest and set aside.
Combine the rum and pineapple juice in a shallow bowl.
Slice the rolettes and dip them one by one quickly into the rum mixture, then arrange on top of the jelly.Spoon over half the mascapone mixture on top of the rolettes. Drizzle half the passion fruit pulp over the top and swirl slightly. Cover with the rest of the mascapone mixture, and decorate the top of the trifle with the extra mango, mint leaves and remaining pulp.