Pineapple-mango trifle with white chocolate-macadamia mousse

Ingredients

• January 15 ounce can pineapple tidbits, packed in juice
• 1 large ripe mango, peeled and diced
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch

For white chocolate macadamia mousse:

• 1 1/2 cup whipping cream
• 5 ounces of good quality white chocolate or chopped or chips (plus extra for garnish)
• 1/2 cup roasted macadamia nuts

To assemble trifle:

• January 15-oz angel food cake

Preparation

• Drain pineapple tidbits, adding pineapple and half the juice to a small saucepan.
• Add mango and sugar in the pan as well.
• Heat over medium heat until boiling fruit juice gently. Meanwhile, mix the cornstarch with remaining pineapple juice.
• Add the corn juice cornstarch mixture into the pan and stir. Cook the fruit until the sauce thickens, the sugar dissolves and the mango becomes a little soft.
• Cool completely before assembling the trifle.
• For white chocolate macadamia mousse:
  Heat 1/3 cup cream in a cup or bowl measuring the microwave for about 45 seconds, or until it is very hot but not boiling.
• Add the chocolate in a small bowl and pour over the hot cream. Stir to melt the chocolate and allow to cool to room temperature.
• While the chocolate cools, beat the remaining cream until it forms stiff peaks.
• Fold into cooled melted chocolate whipped cream. If the cream will deflate slightly, whisk for a few seconds. Stir in macadamia nuts.
• To assemble trifle:
  Cut the cake into 1-inch cubes. Arrange a single layer of cubes on the bottom of a dish or bowl unclear.
• Pour 1/3 of the fruit on the cooled cake and third foam. Add another layer of cake and repeat with the fruit and foam. Trifle should have 3 layers when finished.
• Garnish with a few chocolate chips and let cool in the refrigerator at least one hour before serving.

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