Mango and Passionfruit Trifle

Ingredients

• 2 x 85 g packets mango flavour jelly 

• 2 x mangoes 

• 250g tinned passionfruit pulp (or 4-5 fresh passion fruit) 

• 420g mascarpone

• 450ml thickened cream

• 110g icing sugar, sifted

• 1 tsp vanilla extract

•  40ml Cointreau 

• 500g panettone (~½ of 1 panettone), chopped into 6-8cm pieces 

• 100g merainge kisses or mini pavlova nests

Method 

Step 1: Make jelly as per instructions on the packet, then pour into the base of a trifle dish. Chop one mango into small bite-sized pieces, then scatter into the jelly and refrigerate until firm. If possible, prepare the jelly the night before. 

Step 2: Spoon the tinned passionfruit pulp into a sieve and work the pulp with the back of a spoon to extract as much juice as possible. You will need a total of 140ml (60ml for the cream and 80ml for the syrup). Set aside.

Step 3: For the passionfruit cream, place mascarpone, cream, icing sugar and vanilla in the bowl of a stand mixer and beat on low to medium speed until soft, thick and creamy. Be sure to keep a close eye on the mixture to prevent it from over-whipping. Next, add 60ml of passionfruit juice and gently mix again to combine. 

Step 4: For the passionfruit and Cointreau syrup, combine the remaining 80ml of passionfruit juice and 40ml of Cointreau in a small bowl. Set aside. 

Step 5: Next, slice the panettone into pieces lengthways; approximately 6-8cm, and slice the remaining mango into thin slices. To assemble, arrange half the panettone pieces over the jelly, then drizzle over half the passionfruit Cointreau syrup. Next, spread approximately half the passionfruit cream over the panettone, then repeat by arranging the remaining panettone on top, followed by a drizzle of the remaining passionfruit Cointreau syrup, then the remaining passionfruit cream. Top with the sliced mango, a few tablespoons of tinned passionfruit pulp and crushed meringue kisses/pavlova nests. Return to the fridge to set for at least 3 hours. 

Notes:

• I suggest preparing the mango jelly the day/night before, to ensure it sets in time 

• I suggest using store-bought tinned passionfruit, as you will need a fair bit of the juice 

• I used store-bought meringues and crushed them over the trifle. Feel free to make your own if you prefer. 

• If you do not wish to use alcohol, simply replace the Cointreau with an additional 40ml of passionfruit juice 

• Feel free to make this trifle the day before. If so, add the meringue and passionfruit/mango toppings before serving.