trifle-large

Recipe

Mango & Blueberry Tiramisu Trifle

10
Serves
1 MINS
Prep Time
0 MINS
Cook Time
13
Ingredients
Ingredients
Method
  • 4 Kensington Pride Mangoes, peeled, chopped
  • 4 Pearl Mangoes, peeled, chopped
  • 4 R2E2 Mango, peeled, chopped
  • 4 Keitt Mango, peeled, chopped
  • 400g Blueberries
  • 400 grams sponge finger biscuits
  • 1/3 cup strong espresso, cooled
  • 1/3cup kahlua, optional
  • 600 grams mascarpone
  • 1/2 cup caster sugar
  • 500 ml carton thick vanilla custard
  • 3 flake bars
  • 2 punnets blueberries
  1. Cover the base of a 5cm deep, 22x28cm (base) slab pan or tray with sponge finger biscuits, breaking if necessary. Drizzle with half the combined espresso and kahlua.
  2. Carefully combine the mascarpone, caster sugar and cream together (don’t over mix or the mascarpone may split). Fold through the custard. Spoon half over the biscuits. Crumble over 2 flake bars. Top with half the mango and half the blueberries.
  3. Using the remaining biscuit, coffee and custard mixture, repeat the layers. Cover and refrigerate overnight if time permits, at least 4 hours. Cover and refrigerate the mango and blueberries until serving.
  4. Just before serving top with remaining mango, blueberries and flake chocolate. Serve.
Tip: You can use a 8-cup capacity trifle or glass bowl instead of slab pan. Tip: if your looking to make this alcohol free replace the espresso and kahlua with apple