Dessert

Mango, passionfruit and mascarpone trifle

Name: Mango, passionfruit and mascarpone trifle recipe
Ingredients: 80ml grand marnier; 8 savoiardi (ladyfinger) biscuits; 2 large mangoes, peeled and thinly sliced; Pulp from 4 passionfruit; 4-5 passionfruit; 420g mascarpone; 450ml thickened cream; 110g icing sugar mixture, sifted; 1 tsp vanilla extract

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by Belinda Jeffery

Cook and author

Feb 01, 2022

Shared by one of our favourite cooks and authors, Belinda Jeffery, this delicious concoction is not a true trifle, nor a cream, nor a mousse, but sits somewhere happily in the middle. While it's certainly hard to beat a ripe, juicy mango, this works beautifully with any summer fruit, so use what you love. You'll need to start this recipe at least 5 hours ahead. This is an edited extract from Two Good Cookbook Two: Recipes for Resilience, available from twogood.com.au.

What you need to know before you start

If you can, start this dessert the day before to allow the layers to sit and flavours to meld together. If you don’t have the time, start this recipe at least 5 hours ahead to allow time for the trifle to chill and set. You’ll need handheld electric beaters or a balloon whisk, mixing bowls, a knife and a large serving bowl, or 8 small dessert bowls if you’re choosing to present this dessert individually.

Why is this the best mango, passionfruit and mascarpone trifle recipe?

Created by celebrated chef and author Belinda Jeffery, this dessert is not quite a traditional trifle, not quite a cream and not quite a mousse. Instead, this decadent mash-up dessert features components of all three to create a show-stopping sweet treat that’s worthy of any Christmas feast.

You’ll find layers of luscious homemade passionfruit cream made from mascarpone, passionfruit juice, thickened cream and vanilla extract sitting atop savoiardi biscuits (like the ones you find in a tiramisu) dunked in Grand Marnier. This is all finished with juicy in-season mangoes and tangy passionfruit pulp. The results are a rich and creamy dessert loaded with vibrant fruits that’s perfect for an Australian summer.

Will a trifle get soggy overnight?

In short, no. A trifle will not become soggy overnight. Preparing a trifle ahead of time allows the layers to intermingle, flavours to develop and the sponge cake (or, in this case, savoiardi sponge biscuits) to soften and absorb some of the flavours of the dessert. A trifle will only become soggy after a few days of sitting in the fridge.

What ingredients you’ll need

Grand Marnier: Savoiardi biscuits are quickly dunked in his rich, citrus-infused liqueur to add a fragrant, slightly bitter orange flavour.

Savoiardi biscuits: These light, airy sponge biscuits absorb the layers of cream and Grand Marnier, providing a delicate, soft texture that adds structure to the trifle.

Mangoes: Mangoes introduce a tropical sweetness and vibrant colour, bringing a fresh, fruity contrast to the rich cream layers.

Passionfruit: The tangy, aromatic pulp of the passionfruit adds a vibrant, citrussy sweetness that brightens the cream. If you can’t find fresh passionfruit, opt for frozen rather than canned.

Mascarpone: This creamy, rich cheese lends a smooth, velvety texture and a mild, slightly sweet taste.

Thickened cream: Thickened cream provides a luxurious, silky base that helps create a smooth, rich consistency in the cream mixture.

Icing sugar mixture: Icing sugar sweetens the cream while dissolving easily, ensuring a smooth, uniform sweetness.

Vanilla extract: A hint of vanilla extract rounds out the flavours of the passionfruit cream, adding a subtle warmth and depth.

How to correctly layer a mango, passionfruit and mascarpone trifle

Our mango trifle consists of 4 layers: 2 passionfruit cream layers, the Grand Marnier-soaked savoiardi biscuits and the fresh mango and passionfruit on top. Begin by layering half the passionfruit cream into your large serving bowl (or 8 individual glasses), followed by the soaked biscuits. If you’re making mini versions, you may need to break up the biscuits to fit. Top with the remaining cream and then artfully layer the mango slices on top before spooning over the passionfruit pulp.

How to store leftover mango, passionfruit and mascarpone trifle

Tightly wrap any leftover trifle in its serving dish with plastic wrap and store in the fridge for up to three days. As it sits, the sponge biscuits will continue to soak up the cream, liqueur and fruit juices, so you may notice an increasingly soggy texture, or the layers may not be as distinct as they once were.

How to serve mango, passionfruit and mascarpone trifle

Just before you’re ready to serve this mango trifle, spoon fresh passionfruit pulp over the mango slices and cream. Bring out the large serving dish with dessert bowls and spoons or, if serving mini versions, place each glass in front of each guest. For an added finish, feel free to top with fresh mint leaves, chocolate shavings or additional fruit, such as blueberries, strawberries or sliced nectarines.

Drink pairings with mango, passionfruit and mascarpone trifle

When selecting your drink of choice, choose something that complements the rich, tropical and creamy flavours of the trifle. We like a crisp, bubbly prosecco, a refreshing mojito or even a citrussy sauvignon blanc.

If you love our mango, passionfruit and mascarpone trifle recipe, try this

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1/3 cup (80ml) Grand Marnier
8 savoiardi (ladyfinger) biscuits
2 large mangoes, peeled and thinly sliced
Pulp from 4 passionfruit

Passionfruit cream

4-5 passionfruit
420g mascarpone
450ml thickened cream
110g icing sugar mixture, sifted
1 tsp vanilla extract

Method

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'll need ¼ cup (60ml). Set aside.
2.

Now put the mascarpone, cream, icing sugar mixture and vanilla in a large bowl and whip with handheld electric beaters 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.
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).
4.

Pour the Grand Marnier into a separate bowl and briefly dunk each savoiardi biscuit into it, then arrange over the cream. If you're making individual serves, cut each biscuit into four small chunks, dunk in the Grand Marnier and then press into the passionfruit cream.
5.

Top with the remaining passionfruit cream, smoothing it out gently as you do so. Cover with plastic wrap 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're ready to serve, spoon over the passionfruit pulp.