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    Exotic Fruit and Caramel Trifle

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    Exotic Fruit and Caramel Trifle

    While impressive to look at, this trifle, including the lacy caramel decorations, is easy to make. It uses mascarpone, a soft, white cream cheese suitable for vegetarians, which is ideal in indulgent desserts for entertaining.

    • Preparation time: 25 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 8


    • 1 pack McVitie's Jamaica Ginger Cake, thinly sliced
    • 75ml Grand Marnier or Cointreau
    • 2 x 250g tubs Galbani Italian Mascarpone Cheese
    • 284ml pot Waitrose Double Cream
    • 2 medium mangoes, peeled, stoned and sliced
    • 1 papaya, peeled, deseeded and sliced
    • 300ml Waitrose Fresh Custard
    • 125g caster sugar


    1. Arrange half the cake slices in the bottom of a 1.7-litre trifle dish and pour half the liqueur over the top. Gradually whisk the cream and remaining liqueur into the marscapone, and beat until smooth.
    2. Arrange half the fruit on top of the sponge, spoon over half the mascarpone mixture, then the custard. Add the remaining sponge and fruit on the custard layer and finish with a layer of the mascarpone mixture. Chill in the fridge until ready to serve.
    3. Half an hour before serving, place the sugar and 100ml cold water in a pan and heat gently. Stir continuously, until the sugar has dissolved. Boil until the sugar turns a golden brown colour. To make the lacy caramel decorations, use a teaspoon to drizzle the mixture onto a greased baking sheet or parchment paper to form shapes. Leave for 30 minutes, until brittle, then lift carefully with a palette knife to decorate the trifle.

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    Cook's tips

    If you don't have time to make the lacy decorations, pour the caramel mixture onto a baking tray and allow to set. Then simply break up into medium-sized pieces with a rolling pin and use to decorate the trifle.


    For a non-alcoholic trifle, replace the Grand Marnier or Cointreau with fresh orange juice.


    Average user rating

    4 stars