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 
       

    Method

    • Layer sponge cake into a 25cm presentation trifle bowl or 1/2 size gastronorm (325mm x 265mm). Brush sponge with warm jam. 
    • Layer half the passionfruit and tropical fruit over the sponge followed by all the jelly and chill to set.
    • 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. 
    • 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.
    • Layer the mousse mix over the set jelly, top with whipped cream and set in the fridge until needed.
    • Top with the remaining passionfruit and sliced mango to serve.
       

    Nutrition per 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