Passion Fruit Trifle

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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