Tropical trifle

    20 min

    This trifle is bursting with exotic fruits – mango, banana, granadilla, papaya, lime and carambola, all supplying lots of flavour as well as essential vitamins. And the trifle looks as special as it tastes.

    2 people made this

    Serves: 6 

    • 185 g (6½ oz) fatless sponge or Madeira cake, sliced
    • grated zest and juice of 1 lime
    • grated zest and juice of 1 orange
    • 3 tbsp medium sherry or Madeira
    • 1 small ripe mango
    • 2 bananas
    • 1 papaya
    • 3 granadillas, halved
    • 100 ml (3½ fl oz) whipping cream
    • 1 tbsp clear honey
    • 100 g (3½ oz) plain low-fat bio yogurt
    • Custard
    • 2 egg yolks
    • 2 tsp cornflour
    • 2 tbsp caster sugar
    • 300 ml (10 fl oz) semi-skimmed milk
    • To decorate
    • 1 tbsp toasted desiccated coconut
    • 2 carambola, sliced

    Prep:20min  ›  Ready in:20min 

    1. Arrange the slices of cake to cover the bottom of a wide glass serving bowl. Mix together the lime and orange juices and sherry or Madeira, and sprinkle over the cake to moisten. Purée the mango flesh in a food processor or by pressing through a sieve, and spread over the cake slices. Set aside.
    2. To make the custard, put the egg yolks, cornflour and sugar in a bowl and beat until smooth. Put the milk in a saucepan with the lime and orange zests and bring to the boil. Slowly pour onto the egg yolks, stirring thoroughly. Return the mixture to the pan and cook over a low heat, stirring constantly, until thickened to a custard consistency. Remove from the heat and leave to cool slightly.
    3. Slice the bananas and papaya and arrange over the cake. Scoop the pulp from the granadillas and scatter over the top. Pour the custard evenly over the fruit and leave to cool completely and set.
    4. Whip the cream until thick. Gently whip in the honey and yogurt, then spread the mixture over the top of the trifle. Sprinkle the surface with the toasted coconut and decorate with the slices of carambola.

    Some more ideas

    Use passion fruit instead of granadillas, or omit the granadillas if you prefer a smooth-textured trifle. * Replace the papaya with 170 g (6 oz) sliced strawberries. Omit the lime and use the zest and juice of 2 oranges. For moistening the cake, mix the orange juice with orange liqueur instead of sherry. * Instead of mango, top the moistened cake with a fresh guava purée, made by puréeing 170 g (6 oz) chopped ripe guavas with 4–6 tsp sugar and then sieving. Alternatively, use fresh puréed apricots, omitting the sugar.

    Plus points

    The bananas in this recipe are a useful source of potassium, which is important in preventing high blood pressure. There are plenty of other ‘heart-healthy’ vitamins and minerals here too, such as vitamin C in the citrus and papaya and vitamin A offered by the carambola. * Mangoes are an excellent source of beta-carotene, which the body can convert to vitamin A. This vitamin is essential for healthy skin and good vision, especially in a dim light. Beta-carotene is also now recognised as a powerful antioxidant, valuable in the prevention of coronary heart disease and cancer.

    Each serving provides

    C * A, B12 * B2, B6, E, niacin, calcium, copper, potassium

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    Altered ingredient amounts. Try ginger cake and soak with a little dark rum.  -  18 Dec 2008