Mango and Pineapple Individual Trifles

• madiera cake600 g

  crust trimmed and cut in half lengthways

• coconut rum↗1 tablespoon

  Malibu

• frozen mango cheeks↗500 g
• ripe mango↗1

  cut into a dice

• pineapple1 cup

  diced

• mint leaves↗4

  finely shredded

• cream↗200 ml
• caster sugar↗1 tablespoon

  caster

• lime↗1

  zest of

• mascarpone↗1⁄4 cup
• toasted shredded coconut↗2 tablespoons

Step-by-step instructions

1. 1

   Cut cake into 2cm cubes and divide amongst four large glasses. Drizzle over Malibu and set aside so that the cake will soak in the liquor.

2. 2

   Process frozen mango cheeks until smooth and pour over soaked cake. Place into refrigerator.

3. 3

   In the meantime, combine diced mango, pineapple and mint and mix well. Spoon fruit over mango puree and return to refrigerator.

4. 4

   Whip cream and sugar together until thick and stir through lime and mascarpone. Top trifle with cream and sprinkle with toasted coconut. Serve immediately.