Golden Fruit Trifle

Ingredients

2 (about 450 g each) mangoes, stoned, peeled, cut into 5 mm slices
3 yellow nectarines, stoned, cut into 1 cm wedges
3 white nectarines, stoned, cut into 1 cm wedges
1/2 cup (110 g) caster sugar
1/3 cup (80mL) lemon juice
24 savoiardi (sponge finger biscuits)
1/2 cup (125mL) passionfruit pulp

Mango curd:

200 g mango, stoned, peeled, coarsely chopped
1/4 cup (60mL) lemon juice
3/4 tsp sea salt flakes
1 cup (220 g) caster sugar, divided
4 egg yolks
2 eggs
125 g unsalted butter, chilled, cubed

Passionfruit syrup:

1/2 cup (110 g) caster sugar
1/3 cup (80mL) passionfruit pulp, strained

Mascarpone cream:

1 1/2 cups (375 g) mascarpone
600mL thickened cream
1/2 cup (80 g) icing sugar

Method

To make the mango curd, process the mango in a food processor until smooth (you’ll need 3/4 cup of mango puree). Transfer to a medium saucepan with the lemon juice, salt and half the sugar. Cook, stirring, over medium-low heat for 4 minutes or until heated through.

In a large bowl, whisk the egg yolks, eggs and remaining sugar for 1 minute or until pale and foamy. Slowly add the mango mixture, whisking constantly, until combined. Return mixture to the saucepan and cook, stirring constantly, over medium-low heat for 6 minutes or until light, fluffy and thick enough to coat the back of the spoon. Add the butter, in batches, whisking to combine. Strain the mango curd through a fine sieve into a shallow container. Discard solids. Cover with plastic wrap, pressing directly onto the surface. Place in the fridge for 3 hours or until cold and set.

To make the passionfruit syrup, in a small saucepan, bring sugar and 1/2 cup (125mL) water to the boil. Reduce to a simmer. Cook for 4 minutes or until syrup thickens. Transfer to a shallow container and place in the fridge for 20 minutes or until cool. Stir in strained passionfruit pulp.

To make mascarpone cream, using an electric mixer on medium speed, beat mascarpone, cream and icing sugar in a large bowl until stiff peaks form.

In a large bowl, toss the mango, combined nectarine, sugar and lemon juice to coat. Set aside at room temperature, tossing occasionally, for 15 minutes or until juices form.

Arrange one-third of the biscuits in a single layer over the base of a 14-cup (3.5L) glass serving dish. Spoon one-third of the passionfruit syrup over biscuits. Top with one-quarter of the fruit mixture and one-quarter of the passionfruit pulp. Top with one-third of the mango curd and one-third of the mascarpone cream. Continue layering with the remaining biscuits, passionfruit syrup, fruit mixture, passionfruit pulp, mango curd and mascarpone cream, finishing with the fruit mixture and passionfruit pulp.

Chill trifle for 4 hours before serving.

Credits: Coles

Photo Credits: Coles