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  /  Dessert   /  Chef Eunice Power’s Mango & Passion Fruit Trifle

Chef Eunice Power’s Mango & Passion Fruit Trifle

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By Irish Yogurts Clonakilty



Mango & Passion Fruit Trifle By Irish Yogurts Clonakilty

Prep Time:5 min
Total Time:5 min
  • Begin by making the syrup. Put the sugar and water into a saucepan, simmer over a gentl heat until the sugar is dissolved then bring to the boil for a minute or two.
  • Add the mango, pineapple and passion fruit to the syrup and allow to cool, then stir in the rum. For the custard, whisk the cornflour, egg yolks and sugar together.
  • Heat the milk in a saucepan, when it comes to simmering point pour it on the egg yolks and whisk constantly. Return to the pan. Cook gently stirring until thick enough to coat the back of a spoon. Allow to cool
  • Spoon half the fruit into your trifle bowl, scatter half the sponge on top and spoon some of the syrup over the sponge to moisten the sponge
  • Drizzle half the custard over the sponge and repeat the three layers again. Whisk together the cream and Irish Yogurts Clonakilty Half Fat Crème Fraîche in a bowl until thick
  • Spoon over the custard and sprinkle with the muscovado sugar. Cover with cling film for at least an hour before serving
  • ½ small pineapple roughly chopped
  • 250g mango chunks
  • 100mls water
  • 50g sugar
  • 3 passion fruit
  • 175g plain sponge such as madeira cake roughly chopped
  • 2 tbsp dark rum
  • Custard (Recipe Below)
  • 250g tub of Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • 275ml cream
  • 2 tbsp muscovado sugar
  • Custard
  • 2 egg yolks
  • 1 dessert spoon of cornflour
  • 1 dessert spoon sugar and seeds from 1 vanilla pod or 5ml spoon of essence
  • 300ml milk
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