Tropical Trifle
Tropical fruit dessert.
Ingredients
12 fl. oz. (1-½ cups) heavy whipping cream
2 cups sugar divided
3 egg whites
1/8 oz. (1-½ tsp.) unflavored gelatine powder
4.5 fl. oz. (⅔ cup) water divided
1 cup frozen DOLE Mango Chunks thawed and pureed
2 fl. oz. (¼ cup) fresh lime juice
2 fl. oz. (¼ cup) coconut rum
1 lb. pound cake cut into 1-inch cubes
1 cup frozen DOLE Mango Chunks
1 cup frozen DOLE Tropical Gold Pineapple Tidbits
mint leaves
Directions
- Whip cream in large bowl to stiff peaks; refrigerate.
- Combine sugar and egg whites in stainless steel bowl. Place over simmering water in large saucepot, whisking mixture until it reaches 140ºF., on instant read thermometer.
- Soften gelatin in 2 Tbsp water. Add to egg white mixture, stirring to combine. Remove from heat. Whip, using stand mixer, until mixture cools and forms stiff peaks.
- Fold pureed mango into chilled whipped cream, then fold into whipped egg whites, refrigerate.
- Combine 1 cup sugar and 1/2 cup water in saucepan; heat to simmering. Remove from heat; add lime juice and coconut rum.
- Layer pound cake, syrup to taste, mango whipped cream mixture and mango and pineapple chunks in large serving bowl; chill.
- Garnish with additional thawed mango and pineapple chunks and fresh mint leaves, if desired.
Note: Recipe can be prepared as above and served in individual trifle dessert dishes.