Mango and pineapple trifle (UK)

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!

Special diet: suitable for gluten-free diet

Ingredients

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 .
6
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.