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Mascarpone custard Fruit trifle

Mascarpone custard Fruit trifle

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    85g packet strawberry flavoured jelly crystals
    250g mascarpone cheese
    1 cup vanilla custard
    400g light fruit cake (see note)
    1/4 cup sweet sherry
    250g strawberries, hulled, sliced
    425g can peaches in natural juice, drained, thinly sliced lengthways
    4 passionfruit, halved
    300ml thickened cream, whipped
    1/3 cup shredded coconut, toasted


    Step 1

    Place jelly crystals in a large heatproof bowl. Add 1 cup boiling water and stir until crystals dissolve. Stir in        200ml cold water. Cover and refrigerate for 2 hours or until set.

    Step 2

    Place mascarpone in a bowl. Beat with a wooden spoon until smooth. Stir in custard and set aside.

    Step 3

    Cut cake into eight 5mm-thick slices. Place 4 cake slices over the base of a 6 cup-capacity dish. Drizzle with half        the sherry. Top with half the custard mixture. Using a spoon, break up jelly. Spoon half the jelly over the custard        mixture. Top with half the passionfruit pulp, half the strawberries and half the peaches. Repeat layering with             remaining cake, sherry, custard, jelly, passionfruit, strawberries and peaches.

    Step 4

    Spoon cream over trifle. Cover loosely with plastic wrap. Refrigerate overnight. Serve trifle sprinkled with toasted       coconut.


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