Mango and Pineapple Individual Trifles

"Trifles is a tradition in our house a Christmas. This is a different, more modern version."
 
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Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

  • 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
  • 14 cup mascarpone
  • 2 tablespoons toasted shredded coconut
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directions

  • Cut 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.
  • Process frozen mango cheeks until smooth and pour over soaked cake. Place into refrigerator.
  • In the meantime, combine diced mango, pineapple and mint and mix well. Spoon fruit over mango puree and return to refrigerator.
  • Whip 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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RECIPE SUBMITTED BY

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
 
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