Mango, raspberry and passionfruit meringue trifles
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Kate Whitaker
Mango, raspberry and passionfruit meringue trifles
Decorate these fruity trifles with mixed edible baubles
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
360Kcal
Fat
24gr
Saturates
15gr
Carbs
25gr
Sugars
23gr
Fibre
2gr
Protein
4gr
Salt
0.1gr
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.
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.
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.
- Break the sponge fingers into pieces and divide between eight glasses. Drizzle with the coconut liqueur.
- Whip the cream in a large bowl until it holds soft peaks. Mix in the yogurt and the seeds from the passionfruit.
- Divide the raspberries and mango between the glasses.
- 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.
