My latest easy tropical trifle recipe is a gorgeous combination including the flavours of mango, pineapple, coconut and more.

 

I am delighted to bring you this delicious new trifle recipe, such a lovely blend of flavours and a few new techniques that you may be able to use in other recipes. 

Like all trifles this one can be changed to suit your tastes, remove the coconut, add grated white chocolate, add more tropical fruits, use a coconut rum in place of the juice to soak the sponge and more! 

 

I have made a thick mascarpone cream, made with cream, condensed milk and coconut stirred through. This acts in place of a custard or pastry cream used in my usual trifles and it is super stable compared with just cream.

This mascarpone cream can be used in a coconut sponge or tiramisu as well, a great little recipe. I have added blended mango pulp to the middle layer of cream for even more flavour. 

 

The fruits I have chosen are mangos, peaches and pineapple, I have used all tinned fruit, you may use fresh, but you could also add passionfruit, bananas, kiwifruit and more. 

The jelly is just to give it another soft refreshing layer. I don’t tend to soak my sponge too heavily as I like it to have a bit of texture to sit alongside the soft fruit and cream.

 

In combination with the sponge and fruit, having the jelly there works really well. I have used a mango jelly here, but a lemon or orange one would work just as well.

Today I have topped my tropical trifle with dried mango and pineapple, toasted coconut and white chocolate truffles. But you can top it with anything you choose, or more of the fresh fruit. 

 

Please scroll down to the full printable recipe card, or hit jump to recipe at the top of the page for the quantities and method

The ingredients you will need to make a Tropical Trifle are:

• Mango Jelly

• Mascarpone

• Cream

• Condensed Milk

• Icing Sugar

• Vanilla Essence

• Desiccated Coconut

• Mangos, Peaches and Pineapple (I used tinned)

• Sponge

• Optional Garnish; toasted coconut, dried tropical fruits, fresh fruits, lime zest, white truffles or Raffaellos

 

The first step is to make and set your jelly, it will need at least 6 hours or overnight to set. I make my jelly with a cup of boiling water whisked well until no crystals remain, then I stir through cold water to combine.

Then I pour the jelly into a large shallow dish, to make it around 1 cm deep and chill. When I am ready to assemble to trifle I cut the jelly into 1 cm cubes, across and lengthways in the dish. 

 

I make my mascarpone cream just before assembling, this way it does not loose any air or consistency.

First whipping the mascarpone to be smooth and creamy then adding the cream, condensed milk, icing sugar and vanilla and whipping with electric beaters until soft peaks form, then whip it about 10-30 seconds longer until you have stiff peaks. 

 

Then I fold through the coconut gently into the cream. You do not need to add coconut to this recipe, I know I will be asked! 

I take a third of the cream out of the bowl, and blitz up 115 grams of mangos into a fine pulp in my blender, or you can just mash it with a fork, and stir this through the cream, then I use this as the middle layer.  

 

If you need to make the cream ahead, cover and chill it well, then give it a good stir or gentle whip to bring it back to its best.

I dice the fruits into 1-2 cm pieces and cut the dark edges of the sponge and cut it into 2cm pieces and set about assembling the trifle. 

 

First in the base of a 3.5 litre trifle bowl, I spread a third of the cream, then half the sponge, lightly drizzle some pineapple juice or coconut rum over the sponge, then add half the fruits and jelly.

Then I add the mango infused cream layer, the remaining sponge drizzled with juice, the remainder of the fresh fruits and jelly and then the last of the cream to spread on top.

 

Decorate the top of the trifle however you like. I have lighted toasted some shredded coconut in the oven (165 C Oven, on a dry cookie sheet, 3-4 minutes turning every minute until uniformly golden).

You can also finely slice dried mango and pineapple, some finely zested lime, banana chips, white chocolate truffles or Raffaellos. Or fresh fruits if you prefer, you are in charge! 

 

You all know I love my trifles! Check out these other delicious variations. I am already thinking of what to make next year!

Orange Almond Trifle (GF Friendly)

Mascarpone Custard Trifle (my fav)

Classic Trifle

Ambrosia Trifle

Ultimate Chocolate Trifle

Banoffee Trifle 

Onto my recipe for Easy Tropical Trifle

So there you go, another trifle to add to the range. Remember you do not need to add coconut, you can add grated white chocolate in its place, or leave it out all together. 

 

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Happy Baking!

Anna

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