I've already shared the classic red berry trifle recipe with you. Here's a more exotic, but equally delicious, version: mango and pineapple trifle. This dessert combines the sweetness of whipped cream with the caramelized flavor of roasted pineapple and mango. This gluten-free trifle, served in individual glasses, will add a touch of elegance to the end of your meal. You can use this gluten-free sponge cake for the biscuit layer. Perfect for lovers of tropical flavors, this dessert is as beautiful as it is delicious!

Mango and pineapple trifle (UK)

United Kingdom

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Special regime:

Suitable for gluten-free use

Ingredients

Portions

• ¹⁄₂ fresh pineapple, cut into pieces

• 1 mango cut into pieces

• 2 tablespoons of brown sugar

• 1 tbsp of butter

• 1 tablespoon of rum (optional)

• 200 ml of vanilla whipped cream

• Gluten-free biscuits (choice of: gluten-free madeleines, shortbread or sponge cake)

Preparation

1. Prepare the roasted pineapple and mango: In a pan, melt the butter over medium heat. Add the pineapple pieces and sprinkle them with sugar.
2. Fry the fruit for about 10 minutes, until it is golden brown and caramelized.
3. Add the rum and simmer for another minute to coat the pineapple and mango pieces well. Set aside and let cool.
4. Prepare homemade whipped cream or use ready-made vanilla whipped cream.

5. gluten-free biscuit or sponge cake pieces .

7. Add a layer of cooled roasted fruit, then a generous layer of vanilla whipped cream. Repeat the layers a second time to create a pretty visual effect, finishing with a dollop of whipped cream.
8. Decoration: Add a few pieces of pineapple on top and sprinkle with a little grated coconut for an exotic touch.
9. Place the verrines in the refrigerator for at least 30 minutes before serving.

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