Mango and pineapple trifle (UK)
I had already offered you the classic version of the Trifle with red fruits. Here is a more exotic but equally delicious version of the mango and pineapple trifle. This dessert this time combines the sweetness of whipped cream and the caramelized flavor of roasted pineapple and mango. This gluten-free trifle, served in a glass, will bring 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!
Ingredients
- 1/2 fresh pineapple, cut into pieces
- 1 mango cut into pieces
- 2 Tbsp brown sugar
- 1 Tbsp of butter
- 1 Tbsp of rum (optional)
- 200 ml vanilla whipped cream
- Gluten-free biscuit (choice: madeleines, shortbread or gluten-free sponge cake)
Preparation
- Prepare the roasted pineapple and mango: In a skillet, melt the butter over medium heat. Add the pineapple pieces and sprinkle them with sugar.
- Brown the fruit for about 10 minutes, until nicely browned and caramelized.
- Add the rum and simmer for an additional minute to coat the pineapple and mango pieces. Set aside and let cool.
- Prepare homemade whipped cream or use ready-made vanilla whipped cream.
Assembling the verrines: In each verrine, place a layer of crumbled pieces of gluten-free biscuit or sponge cake .
- Add a layer of cooled roasted fruit, then a generous layer of vanilla whipped cream. Repeat the layers a second time to create a nice visual effect, finishing with a touch of whipped cream.
- Decoration: Add a few pieces of pineapple on top and sprinkle a little grated coconut for an exotic touch.
- Refrigerate the verrines for at least 30 minutes before serving.