Ingredients
Method
Combine the nectar, passionfruit, limoncello and sugar in a small saucepan over medium heat and bring to a simmer. Cook for 2 minutes or until sugar has dissolved. Strain into a shallow bowl (discarding the pips) and set aside to cool completely. Reserve 3/4 cup (180ml).
Combine cream, sour cream and vanilla in the bowl of an electric mixer and whisk until medium peaks.
One at a time, dip one-third of the biscuits for only a second or two into the syrup and line the base of a glass trifle dish (12-cup/3-litre capacity).
Top with a quarter of the mango slices, then spread one-quarter cream mixture over the top.
Repeat layering with biscuits, mango syrup, fresh mango and cream mixture to create 2 more layers. Refrigerate for at least 3 hours.
Place reserved syrup in a small saucepan and bring to a simmer. Cook for 4-6 minutes or until thick and syrupy. Set aside to cool.
Just before serving, spoon over remaining cream mixture. Top with remaining mango slices curled to resemble flowers. Drizzle over fresh passionfruit pulp and thickened mango syrup.
Not suitable to freeze. Calypso mangoes are the best mango to use in desserts as they have a firmer flesh that retains its shape in desserts. They are also great to use in salads and chutneys.
Test Kitchen tip
Make or serve with these …
01
Salut 20cm Trifle Bowl, Myer
$49.95
The benefit of using a glass trifle bowl is it gives guests a clear view of all those lovely layers.
02
Sophie Conran 25cm Serving Spoon, David Jones
$69.95
Dish up this dessert showstopper with a Sophie Conran serving spoon. It features a gold-coloured metal spoon and a porcelain white handle with a distinctive ripple design.
