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Pineapple Tropical Fruit Trifle

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About the bake

The light and refreshing tropical fruit base  of mango, papaya, lime and pineapple is topped with a cheeky rum soaked layer of amaretti biscuits and finished with a decadent layer of creamy mascarpone. These adorable individual puds are a wonderful addition to any summer party.

30Total Time
20Prep Time
10Bake Time
8Serves
Easy

Method

  1. Step 1:

    Put the biscuits in the base of 8 glasses and drizzle over some of the rum.

  2. Step 2:

    Scatter some mango, papaya, lime juice and pineapple pieces into each glass. Pour over the rest of the rum.

  3. Step 3:

    Pour the custard over the fruit.

  4. Step 4:

    Mix together the mascarpone, double cream, lime zest and vanilla extract together.

  5. Step 5:

    Spoon on top of the custard and sprinkle with the sugar.

Ingredients

  • For the base

    • 150g Amaretti biscuits
    • 150ml Rum
    • 1 Mango (peeled and sliced)
    • 1 Papaya(s) (peeled, halved and seeds removed)
    • 0.5 Lime juice
    • 1 Pineapple (small, peeled and cut into pieces)
    • 500g Custard (fresh, vanilla)
  • For the topping

    • 200g Mascarpone cheese
    • 284ml Double cream (whipped)
    • 0.5 Lime zest
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 50g Unrefined dark muscovado sugar

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