Finish off this year’s Christmas feast with a tropical take on a classic.
Tropical fruit trifle
SERVES 15-20 // PREP TIME 1 HR 30 MINS // COOK 45 MINS (PLUS CHILLING, SETTING)
Nothing says Christmas like a show-stopping dessert. Here, it’s all about the layers: rum-soaked brioche, prosecco jelly, cream and plenty of tropical fruit. Begin this recipe a day or two ahead to set.
1.8 kg tropical fruit, such as pineapple, mango, kiwifruit, papaya, peach and passionfruit Lime zest and juice, to taste
½ rockmelon
½ honeydew Whipped cream, to serve Sliced young coconut flesh, sliced banana and passionfruit pulp, to serve
DIPLOMAT CREAM
750 ml (3 cups) milk
2 vanilla beans, split,
seeds scraped
260 gm caster sugar
9 egg yolks
25 gm cornflour
75 gm custard powder
60 ml golden rum
This story is from the December 2018 edition of Gourmet Traveller.
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This story is from the December 2018 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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