READY IN: 25 MINS
A layered no-cook dessert with a touch of passion (fruit)
250g tub mascarpone
50g golden caster sugar
1 tsp vanilla extract
250ml carton cream
280g passion fruit pulp (8 passion fruits)
1 orange, juice only
3 thick slices plain sponge cake
3 peaches, thinly sliced
- 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.
- 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.
- Lay the 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).