|Look at all those pretty layers!|
The fruit sauce and the mousse could be prepared separately to make different desserts. Use the sauce for topping plain cakes and ice cream. Dish the mousse into bowls and garnish with fruit for a simple dessert.
Note: it's really important that the fruit sauce is cooled before layering the trifle because if it isn't it will cause your mousse to fall and become a soupy mess.
Pineapple-Mango Trifle with White Chocolate-Macadamia Mousse
1 15-oz can pineapple tidbits, packed in juice
1 large, ripe mango, peeled and diced
1/4 cup granulated sugar
2 tsp cornstarch
1. Drain the pineapple tidbits, adding the pineapple and half of the juice to a small saucepan. Add the mango and sugar to the saucepan as well.
2. Heat the fruit over medium heat until the juice gently boils. Meanwhile, blend the cornstarch with the remaining pineapple juice.
3. Add the cornstarch-juice mixture to the saucepan and stir. Cook the fruit until the sauce thickens, the sugar dissolves, and the mango becomes a little soft. Cool completely before assembling the trifle.
For the White Chocolate-Macadamia Mousse:
1 1/2 cups heavy whipping cream
5 oz good-quality white chocolate, either chopped or chips (plus a little more for garnish)
1/2 cup toasted macadamia nuts
1. Heat 1/3 cup of the cream in a microwave-safe measuring cup or bowl for about 45 seconds, or until it is very warm but not boiling.
2. Add the chocolate to a small bowl and pour the hot cream over. Stir to melt the chocolate, then set aside to cool to room temperature.
3. While the chocolate cools, beat the remaining cream until it forms stiff peaks. Fold the cooled melted chocolate into the whipped cream. If the cream deflates a little bit, whip it for a few seconds more. Fold in the macadamia nuts.
1 15-oz angel food cake
1. Cut the cake into 1-inch cubes. Arrange a single layer of cubes on the bottom of a trifle dish or clear bowl.
2. Pour 1/3 of the cooled fruit onto the cake, then 1/3 of the mousse. Add another layer of cake and repeat with the fruit and mousse. The trifle should have 3 layers by the time you are done.
3. Garnish with a few chocolate chips and allow to chill in the refrigerator at least an hour before serving.
- Servings per recipe: 16
- Per serving:
- Calories: 220
- Fat: 10.4 g
- Saturated fat: 4.9 g
- Cholesterol: 17 mg
- Sodium: 212 mg
- Carbohydrates: 30.6 g
- Fiber: 1.4 g
- Sugar: 13.1 g
- Protein: 2.9 g