|Photo: Mascarpone custard and fruit trifle recipe|
Mascarpone gives this sweet fruit trifle a creamy texture.
To Prep 8:15
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.
You will need half an 800g light fruit cake for this recipe.
Fat saturated 22.60g
Fat Total 36.90g
Carbohydrate sugars g
Carbohydrate Total 47.50g
Dietary Fibre 4.60g
All nutrition values are per serve.
Super Food Ideas – December 2007 , Page 12
Recipe by Alison Roberts
Photography by Mark O’Meara
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