Passion Fruit Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 250 g mascarpone
• 50 g golden caster sugar
• 1 teaspoon vanilla extract
• 284 ml double cream
• 9 passion fruit, plus
• 1 passion fruit, for decoration
• 6 slices sponge cakes (thick slices)
• 3 peaches, stoned and thinly sliced

Recipe

• 1 beat the mascarpone, sugar and vanilla until smooth. in a seperate bowl,whisk the double cream until it is softly whipped. fold the mascarpone mix into the whipped cream and set aside.
• 2 cut eight of the passion fruit in half and scoop the pulp into a small bowl. slice the crusts off the brioche if using, then cut each slice in half.
• 3 lay the brioche or cake in the bottom of a trifle dish or glass bowl. top this with half of the passion fruit pulp, and half of the peach slices. then spoon over a half of the mascarpone cream. repeat the layers once more (keeping a few peach slices back for the top), topping off with a layer of mascarpone.
• 4 finish with the rest of the peach and drizzle over the pulp from the last passion fruit. the trifle will keep in the fridge for up to a day. decorate the top just before serving.