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Summer Fruit Trifle

Summer Fruit Trifle
Summer Fruit Trifle

This recipe provides a source of protein and calcium in every serve. And for a variation on this recipe try using swiss roll instead of sponge or using NESTLÉ DOCELLO Protein Enriched Strawberry Flavoured Dessert Mix instead of Lemon.

Ingredients
  • 1 small vanilla sponge cake (300g) - vanilla sponge slab cake (pre-packaged)
  • 100g apricot jam, warm
  • 100g passionfruit pulp
  • 300g canned tropical fruit, drained
  • 250mL orange jelly, prepared not set
  • 90g NESTLÉ DOCELLO Crème Pâtissière Dessert Mix
  • 250ml cold water
  • 500ml milk, cold
  • 150g SUNSHINE Full Cream Milk Powder
  • 125g NESTLÉ DOCELLO Protein Enriched Lemon Flavoured Dessert Mix
  • 200ml cream, whipped
  • 2 mango cheeks, fresh, frozen or canned, sliced
Preparation
  • 1
    Layer sponge cake into a 25cm presentation trifle bowl or 1/2 size gastronorm (325mm x 265mm). Brush sponge with warm jam.
  • 2
    Layer half the passionfruit and tropical fruit over the sponge followed by all the jelly and chill to set.
  • 3
    Add NESTLÉ DOCELLO Crème Pâtissière Dessert Mix to cold water and whip in commercial mixer at low speed for 1 minute and let stand for 3 minutes. Whisk again for 1 minute.
  • 4
    Whisk cold milk, SUNSHINE Full Cream Milk Powder and NESTLÉ DOCELLO Protein Enriched Lemon Flavoured Dessert Mix for 3 minutes and let stand for 2 minutes. Whisk for a further 3 minutes. Fold in the Crème Pâtissière until smooth.
  • 5
    Layer the mousse mix over the set jelly, top with whipped cream and set in the fridge until needed.
  • 6
    Top with the remaining passionfruit and sliced mango to serve.

Nutrition Per serve (130g)

  • Energy 1025kJ (245kCal) 
  • Protein 6g 
  • Total Fat 9g
  • Saturated Fat 5g 
  • Total Carbohydrate 35g 
  • Sugars 27g
  • Fibre 1g 
  • Sodium 205mg 
  • Calcium 135mg
     

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