Passion Fruit Trifle

Name: Passion Fruit Trifle
Ingredients: 250 g mascarpone; 50 g golden caster sugar; 1 teaspoon vanilla extract; 284 ml double cream; 9 passion fruit, plus; 1 passion fruit, for decoration; 6 slices sponge cakes (thick slices); 3 peaches, stoned and thinly sliced

8 ingredients

4 steps

Ingredients

250 g mascarpone
50 g golden caster sugar
1 teaspoon vanilla extract
284 ml double cream
9 passion fruit, plus
1 passion fruit, for decoration
6 slices sponge cakes (thick slices)
3 peaches, stoned and thinly sliced

Directions

1

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.
2

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.
3

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.
4

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.