Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon | ToTT Store
Serve this layered dessert in individual glasses comparable to those served in professional restaurants.
Ingredients
- 150g Mango and Passion Fruit Puree
- Sugar Syrup
- Lime Juice
- 150g Raspberry Puree (frozen)
- ¼ tsp Agar-Agar
- 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
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