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Tropical Trifle with Cracked Caramel




Source of Recipe


Sainbury's


List of Ingredients




For the filling:
1 ready to eat mango, stoned, peeled and sliced
2 kiwi peeled and sliced
1 large banana, sliced
2 x 15ml spoons white rum
50g almond macaroon biscuits, crushed

For the topping:
250g tub mascarpone cheese
2 x 15ml spoons white rum
2 x 15ml spoons icing sugar
zest of 1 orange

For the caramel:
125g caster sugar
juice of 1 orange
5ml spoon water



Recipe



Place the fruit (except the banana) and rum in a bowl and leave to stand for 5 minutes. Crumble the biscuits into the base of 4 individual glasses or a bowl then top with the fruit and sliced banana, reserving a few pieces of fruit for decoration.

To make the topping, mix together the mascarpone, rum, icing sugar and orange zest and spread a layer over the fruit.

To make the caramel, place the sugar, orange juice and water in a heavy pan over a gentle heat until the sugar dissolves. Turn up the heat and bring to the boil rapidly without stirring, continue to boil until the liquid is golden brown.

Pour the caramel over the dessert, leave to set for a few minutes then serve immediately.