Maple-Marinated Tropical Christmas Fruit Trifle
Christmas trifle is a kiwi family favorite.
Make dessert special with this dish on Christmas Day.
Ingredients
- 1 cup diced peaches
- 1 cup diced mango
- 1 cup diced strawberries
- 2 Tbsp passionfruit pulp
- 1 cup Chelsea Maple Flavoured Syrup
- 2-3 Tbsp brandy or sherry
- 1/2 cup fruit juice
- 1 medium sponge (about 20cm)
- 1 litre vanilla bean custard (home-made or good-quality store-bought)
- 150 ml whipped cream
Almond Clusters
- 1 cup Chelsea Maple Flavoured Syrup
- 1/2 cup almonds
Method
- Combine the diced and pulped fruit and toss together with the maple syrup, the brandy or sherry and the fruit juice.
- Set the mixture aside to infuse for at least 15 minutes.
- Cut the sponge horizontally into three layers.
- Place a layer of sponge in the base of a 20cm round serving dish and top with half of the marinated fruits, including some of the juices.
- Spoon over half the custard and top with another layer of sponge.
- Repeat with another layer of marinated fruits, custard and the final layer of sponge.
- Chill the trifle in the refrigerator for 30 minutes.
- Top the sponge with swirls of the whipped cream and serve with maple almond clusters.
Almond Clusters
- Heat the maple syrup in a small pan and simmer for 2-3 minutes until slightly reduced.
- Add the almonds and stir to coat them completely.
- Cook for 1-2 minutes until the almonds are slightly toasted then spoon clusters of almonds and syrup out onto a baking paper-lined tray.
- Allow the clusters to cool and the syrup to set.
