Recipe: Mandarin, Peach & Passion Fruit Trifle
Fruity cheesy twist on the traditional trifle
- 1 loaf Vanilla Butter Cake (storebought or homemade), sliced into 1/2 inch pieces
- ½ cup Cream Cheese, room temperature
- 1 cup Heavy Cream, very cold (200 ml)
- 5 tbsp Strawberry Jam
- 1 can Can Peaches in Syrup, drained & sliced (1 lb 13 oz or 825 gm)
- 2 whole Mandarin Oranges
- 1 whole Passion Fruit, pulp only
Make sure to thaw out cream cheese but keep cream cool.
Beat Cream Cheese & Cream
In a large bowl, beat the cream cheese until fluffy. Pour in cold heavy cream and continue to whip, scraping down the sides every now and then.
Once you've gotten soft peaks, about 2 minutes of beating, you are done. Set aside.
In your serving bowl, arrange a layer of the cake. You can make the layer as thick or thin as you prefer.
Squeeze On Juice
Half the mandarins and squeeze the juice over the cake. Use a sieve if you need to as mandarins contain lots of seeds.
Nuke the strawberry jam in a microwaveable bowl for about 10 seconds or until it has melted and thinned down.
Drizzle jam around the perimeter of the bowl for colour and flavour contrast.
Arrange a layer of sliced peaches over the cake.
Cream Cheese Layer
Dollop on the cream cheese mixture to cover the peaches.
More Fruit Layer
Arrange more peaches on the cream and spoon over pulp of the passion fruit.
Refrigerate To Set
Cover and leave to set in the fridge for a minimum of 4 hours, preferable overnight.
To serve, spoon out individual portions into small bowls.
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