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Passionfruit & mango trifle


  • Mix together the caster sugar, mascarpone and Grand Marnier, using a wooden spoon.
  • In another bowl, whisk the cream until stiff.
  • Then fold the cream into the mascarpone mixture.
  • Lay one layer of the biscuits in a large serving bowl. Top with half the mango and passionfruit pulp and then half the mascarpone. Repeat the process, finishing with the mascarpone.
  • Sprinkle a little brown sugar over the top and refrigerate for an hour or so.
  • nb. Any seasonal fruit can be used in place of mangoes.


  • 250 gm caster sugar
  • 50 gm mascarpone cheese
  • 1 tspn Grand Marnier (or any other orange liqueur)
  • 300 ml thickened cream
  • Savoyard biscuits
  • 2 large mangoes, sliced
  • pulp of 8 passionfruit
  • brown sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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