Mango, passionfruit and mascarpone trifle recipe

Step 1

For the passionfruit cream, halve the passionfruit and scoop the pulp into a fine sieve sitting over a bowl. Work the pulp with the back of a spoon to extract as much juice as possible – you will need 60 ml (¼ cup). Set aside.

Step 2

Now put the mascarpone, cream, icing sugar mixture and vanilla in a large bowl and whip with a hand-held electric beater on low-ish speed until soft, thick and creamy. It’s really important to keep a close eye on the mixture as the mascarpone can over-whip and become grainy incredibly quickly. You may prefer to use a balloon whisk to give you more control over the final result. Add the reserved passionfruit juice and gently whisk a little longer so it’s well incorporated.

Step 3

Have ready a large serving bowl, or eight small dessert bowls if you want to make individual serves. Spread a generous layer of the passionfruit cream over the base of the bowl (or drop a good spoonful of cream into the bottom of each small bowl).

Step 4

Pour the Grand Marnier into a bowl and briefly dunk each biscuit into it, then arrange over the cream. If you are making individual serves, cut each biscuit into four small chunks, dunk in the Grand Marnier and then press into the passionfruit cream.

Step 5

Top with the remaining passionfruit cream, smoothing it out gently as you do so. Cover with plastic film and place in the fridge to chill for at least 5 hours, or preferably overnight. An hour or two before serving, decorate the top with overlapping slices of mango. Cover and return to the fridge. Just before you are ready to eat, spoon over the passionfruit pulp.