Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

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Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

by Susanne Despature

Serve this layered dessert in individual glasses comparable to those served in professional restaurants. Enjoy the subtle sweetness of coconut meringue and the inviting scent of mango and raspberry trifle!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 200 mins Cook : 2 mins Ready in : 202 mins Serves : 4


Mango Coulis

  • 150g Mango and Passion Fruit Puree
  • Sugar Syrup
  • Lime Juice

Raspberry Coulis

  • 150g Raspberry Puree (frozen)
  • ¼ tsp Agar-Agar
  • Sugar Syrup
  • Lime Juice

Light Mascarpone Cream

  • 250g de Mascarpone (italian double cream)
  • 250g Plain Yoghurt (greek style)
  • 80g Icing Sugar
  • 1 zest of Kaffir Lime or Lime (finely grated)
  • 10cl Whipping Cream
  • 4 Coconut Macaroons
  • 6 Physalis


         For Mango and Raspberry Coulis

  1. Mix mango/passion fruit puree with a little bit of sugar and some drops of lime juice in a small bowl. Set aside.

  2. Bring raspberry puree, lemon juice and agar-agar to a boil in a small pan, boil for 1 minute. Pour into a small bowl, set aside.

    For Mascarpone Cream

  3. Add mascarpone in a medium bowl, soften a little bit with a rubber spatula, then add icing sugar & kaffir lime zest.

  4. Mix again, then add yoghurt and mix well until the preparation is very smooth.

  5. Fold the whipping cream carefully in and fill a piping bag with medium tip. Keep in fridge until use.

    To Serve      

  6. Put 4 nicely shaped glasses (20 cl) on a small tray. Cover the bottom of the glass with a little bit of mascarpone cream, cover with 2 tablespoons of mango coulis, then cover with coconut macaron.

  7. Start the same procedure again, but replace mango coulis with raspberry coulis. Cover with cling wrap and place in fridge for at least 3 hours or more.

  8. Decorate with physalis before serving.

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