Description
A refreshing and delightful Lemon, Mango & Passionfruit Trifle that layers sponge cake, custard, fresh mango, and whipped cream for a perfect dessert.
Ingredients
Scale
- 1 sponge cake (store-bought or homemade), cut into cubes
- 3 tbsp passionfruit juice or orange juice (for soaking)
- 500 ml (2 cups) milk
- 3 egg yolks
- 3 tbsp sugar
- 2 tbsp cornstarch
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 ripe mangoes, thinly sliced
- 200 ml (¾ cup) heavy cream, whipped
- 250 g (1 cup) mascarpone or cream cheese (optional, for richness)
- 2 tbsp powdered sugar
- 2 passionfruits, pulp scooped out
- Toasted coconut flakes
- Extra mango slices or lemon zest (optional)
Instructions
- Heat milk with lemon zest until warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly pour warm milk into yolk mixture, whisking constantly.
- Return to saucepan, cook on low heat until thickened.
- Stir in vanilla, cover with plastic wrap, and let cool.
- Whip cream with powdered sugar until soft peaks form.
- Fold in mascarpone (if using) for extra creaminess.
- Place sponge cubes at the bottom of a trifle dish. Brush with passionfruit/orange juice.
- Spread a layer of custard.
- Add a layer of mango slices.
- Add a layer of whipped cream mixture.
- Repeat layers until dish is full.
- Top with passionfruit pulp, toasted coconut flakes, and extra mango slices.
- Chill for at least 2 hours (best overnight).
Notes
- For a richer flavor, use mascarpone cheese in the cream layer.
- Chilling overnight enhances the flavors and texture.
- Feel free to substitute other fruits based on availability.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg