Mango and Passionfruit Trifle
Trifle with a tropical twist by Christine Manfield from "Fire & Spice".
350 grams Castor Sugar
150 ml Water
350 grams Raspberries (Fresh or Frozen)
2 Egg Whites
Boil sugar and water until it reaches 152 degrees on your sugar thermometer. Carefully add raspberries and boil mixture until smooth and syrupy. Let cool completely.
Whisk two egg whites until they hold soft peaks and gently fold in 120 gm of raspberry mixture. Fill a 250 ml souffle dish which has been buttered and sugared, with the mixture and bake for 12 minutes at 180 degrees. Serve immediately with fresh cream and/or icecream.
Recipe provided by Sault