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Mango, raspberry and passionfruit meringue trifles


Serves: 8
timePrep time: 10 mins
timeTotal time:
Mango, raspberry and passionfruit meringue trifles
Recipe photograph by Kate Whitaker

Mango, raspberry and passionfruit meringue trifles

Decorate these fruity trifles with mixed edible baubles

Serves: 8
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
360Kcal
Fat
24gr
Saturates
15gr
Carbs
25gr
Sugars
23gr
Fibre
2gr
Protein
4gr
Salt
0.1gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 16 sponge fingers
  • 8 tbsp coconut liqueur, such as Malibu
  • 300ml double cream
  • 300g natural Greek-style yogurt
  • 4 passionfruit
  • 225g raspberries, fresh or frozen, defrosted and drained
  • 1 small mango, peeled, stoned and cubed
  • 4 meringue nests
  • 8 physalis, petals pulled back, twisted and dusted with silver or gold lustre

Step by step

Get ahead
Make up to a day ahead; chill.
  1. Break the sponge fingers into pieces and divide between eight glasses. Drizzle with the coconut liqueur.
  2. Whip the cream in a large bowl until it holds soft peaks. Mix in the yogurt and the seeds from the passionfruit.
  3. Divide the raspberries and mango between the glasses.
  4. Break the meringues into small chunks and fold into the cream mixture. Divide the cream between the glasses. Decorate each one with a physalis and mixed baubles.

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