Pineapple-mango trifle with white chocolate-macadamia mousse

4 servings
15 min
10 min
Very Easy


Number of serving: 4
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


  • 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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