Trifles is a tradition in our house a Christmas. This is a different, more modern version.
My Private Note
Units: US | Metric
- 600 g madiera cake, crust trimmed and cut in half lengthways
- 1 tablespoon coconut rum (malibu)
- 500 g frozen mango cheeks
- 1 ripe mango, cut into a dice
- 1 cup diced pineapple
- 4 mint leaves, finely shredded
- 200 ml cream
- 1 tablespoon caster sugar
- 1 lime, zest of
- 1/4 cup mascarpone
- 2 tablespoons toasted shredded coconut
- 1Cut cake into 2cm cubes and divide amongst four large glasses. Drizzle over Malibu and set aside so that the cake will soak in the liquor.
- 2Process frozen mango cheeks until smooth and pour over soaked cake. Place into refrigerator.
- 3In the meantime, combine diced mango, pineapple and mint and mix well. Spoon fruit over mango puree and return to refrigerator.
- 4Whip cream and sugar together until thick and stir through lime and mascarpone. Top trifle with cream and sprinkle with toasted coconut. Serve immediately.
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Nutritional Facts for Mango and Pineapple Individual Trifles
Serving Size: 1 (310 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 266.9
- Calories from Fat 101
- Total Fat 11.3 g
- Saturated Fat 7.1 g
- Cholesterol 33.4 mg
- Sodium 31.7 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 3.8 g
- Sugars 34.2 g
- Protein 2.5 g
The following items or measurements are not included:
limes, zest of