- Serves: 8
- Prep Time: 40 minutes plus chilling time
- Effort: medium
- 135 ml amaretto (almond liqueur)
- 400 ml pineapple juice
- 3 large bananas
- 1 fresh pineapple, cubed
- 3 mango, sliced
- 4 peaches, sliced
- 5 kiwi fruit, sliced
- squeeze lemon juice
- 2 eggs, separated
- 3 tbsp caster sugar
- 250 g mascarpone
- 250 ml cream, whipped
- 100 g pistachio nuts, crushed
- 1 packets sponge fingers, such as Savoiardi such as Savoiardi
- 100 g blanched flaked almonds, toasted
1. Combine 3 tablespoons of the amaretto liqueur with the pineapple juice in a bowl and set aside.
2. In another, larger bowl mix the bananas, pineapple, mangoes, peaches and kiwi fruit together with a squeeze of lemon juice and 3 tablespoons of amaretto liquor. Set aside to marinate.
3. Using electric beaters, whisk the egg yolks and sugar together for approximately 3 minutes or until thick and pale. Add the mascarpone and beat until combined. Fold in the whipped cream gently with a metal spoon.
4. In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture, then fold in the remaining 3 tablespoons of amaretto and the crushed pistachio nuts, while trying not to loose the volume. Set aside.
5. Working one at a time, dip each biscuit into the amaretto-pineapple juice mixture for approximately 2 seconds each side, shake and place in the bottom of a glass dessert serving bowl until the base is covered. Arrange some of the mixed fruit on top and then spread over some of the cream mixture. Lay more soaked biscuits on top and repeat the process again.
6. Refrigerate for approximately 2 hours or until firm. The longer the trifle is allowed to mature, the more the flavours will develop. When ready to serve, smooth the surface and sprinkle with the toasted flaked almonds.
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