Tropical Fruit & Amaretto Trifle Recipe
Ingredients
| 425g canned pineapple chunks in natural juice | ||
| 2 kiwi fruits, shinned and chopped | ||
| 1 mango, skinned and the flesh chopped | ||
| 1 piece stem ginger in syrup, finely chopped, | ||
| 2 tbsp of the syrup | ||
| 200g amaretto biscuits, crushed | ||
| Mascarpone | 250 Gram | |
| Greek yogurt | 500 Gram | |
| Icing Sugar | 2 Tablespoon | |
| 30g flaked almonds, toasted, to decorate | ||
Directions
Drain the pineapple, reserving 3 tablespoons of the juice.
Put the pineapple in a serving bowl with the other fruits, reserved juice, stem ginger, and ginger syrup.
Combine well.
Scatter the crushed amaretti biscuits over the fruits.
Beat together the mascarpone, yogurt, and icing sugar.
Spoon the mixture over the crushed biscuits and fruits, and smooth out.
Chill in the refrigerator for 30 minutes.
Put the pineapple in a serving bowl with the other fruits, reserved juice, stem ginger, and ginger syrup.
Combine well.
Scatter the crushed amaretti biscuits over the fruits.
Beat together the mascarpone, yogurt, and icing sugar.
Spoon the mixture over the crushed biscuits and fruits, and smooth out.
Chill in the refrigerator for 30 minutes.
Chef
