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PrintEXOTIC FRUIT TRIFLE
Serves :
6
Preparation Time :
Preparation Method :
- Cut the trifle sponges in half horizontally, spread with jam, sandwich together and cut into cubes. Place in the base of a glass bowl and sprinkle the rum or sherry over the sponges.
- Scatter the passion fruit pulp over the sponges, followed by the papaya and kiwi fruit.
- Melt the chocolate in a bowl over a pan of barely simmering water. Allow to cool.
- Combine half the cream with the yoghurt and the mango puree. Fold in the melted white chocolate. Spoon the white chocolate cream over the trifle base.
- Spread the remaining cream on top and decorate with the fruits and grated chocolate. Chill for at least 2 hours or until ready to serve.
INGREDIENTS
- 150 grams white chocolate, broken into pieces
- 300 ml whipping cream, whipped to soft peaks
- 500 grams natural yoghurt
- 1 packet of trifle sponges apricot jam
- 75 ml rum or sweet sherry
- 2 passion fruit, halved and the pulp removed
- 250 grams prepared papaya , cut into pieces
- 1 kiwi fruit, peeled and cut into wedges
- 1 large ripe mango, peeled and the flesh pureed
- Slices of fresh mango and kiwi fruit, to decorate
- Grated plain chocolate, to decorate
4 comments for “Exotic Fruit Trifle”
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