Tropical Fruit Trifle
4 servings
20 minutes
Trifle with tropical fruits is a light and exotic dessert inspired by the rich tradition of European sweets and filled with fresh, juicy flavors of southern fruits. Its base is a delicate sponge cake soaked in aromatic passion fruit juice, giving it a special tang and depth of flavor. The layered structure alternating creamy custard, fruit salad, and airy sponge pieces makes each spoonful a true delight. Whipped cream to a soft, light texture complements the natural sweetness of mango, banana, and kiwi, creating a perfect balance. A topping of fresh blueberries, dried raspberries, and chocolate accents completes the dessert with brightness and richness. This trifle is perfect for summer treats – it refreshes, pleases the eye, and offers gastronomic pleasure.
1
For the fruit salad, cut one kiwi, mango, and banana into cubes, and mix with lime zest and fresh raspberry berries.
- Kiwi: 2 pieces
- Mango: 0.5 piece
- Bananas: 0.5 piece
- Lime zest: 1 teaspoon
- Raspberry: 3 tablespoons
2
For the cream, whip cold cream with powdered sugar until stiff peaks form. Transfer to a piping bag.
- Heavy cream 35% fat: 1 glass
- Icing sugar: 1 tablespoon
3
To assemble the dessert, pipe some whipped cream at the bottom of each of the six glasses. Add some salad, cover it with a layer of whipped cream. Place a piece of sponge cake in the glasses, soak it with passion fruit juice. Top with a bit more salad, again cover it with a layer of whipped cream. Cover the glasses with plastic wrap and refrigerate until serving.
- Heavy cream 35% fat: 1 glass
- Sponge cake: 100 g
- Passion fruit juice: 60 ml
4
For the topping, cut the remaining kiwi in half and use a nozette to make hemispheres. Decorate the top of the dessert with the resulting hemispheres, raspberry powder, fresh blueberries, and chocolate.
- Kiwi: 2 pieces
- Dried raspberries: 2 tablespoons
- Blueberry (highbush): 3 tablespoons
- Chocolate: to taste