Sparkling mint & lemon juleps
A sparkling wine cocktail to start a lovely evening
Passion fruit trifle
- Preparation and cooking time
- Total time
- Ready in 25 mins
- Easy
- Serves 6
Skip to ingredients
- 250g tub mascarpone
- 50g golden caster sugar
- 1 tsp vanilla extract
- 284ml carton double cream
- 9 passion fruits
- 1 orangejuice only
- 3thick slice of briocheloaf or plain sponge cake
- 3 peachesthinly sliced
Nutrition: per serving
- kcal553
- fat47g
- saturates28g
- carbs30g
- sugars10g
- fibre2g
- protein5g
- salt0.36glow
Method
step 1
Beat the mascarpone, sugar and vanilla until smooth. In a separate bowl, whisk double cream until it is softly whipped. Fold mascarpone mix into the whipped cream, then set aside.
step 2
Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice. Slice the crusts off the brioche and cut each slice into quarters.
step 3
Lay the brioche (or cake) in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp and half of the peach slices, then spoon over half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back), topping off with a layer of mascarpone. Use the pulp from the last passion fruit and the reserved peach slices to decorate. The trifle will keep in the fridge for up to a day (decorate just before serving).
