Trifle of white chocolate and passionfruit

Recipe

Put the sugar in a large mixing bowl. Split the eggs. Add the yolks to the sugar and beat until a pale, creamy mass in which the sugar is completely dissolved.
Add the mascarpone and beat nice and smooth.
Cut the vanilla pod lengthwise and scrape the seeds out. Stir them into the mascarpone mixture.
Beat the egg whites to a firm foam. Carefully fold the egg whites snow through the mascarpone mixture.
Crumble the cookies.
Prepare nice glasses. Put a layer of mascarpone mousse in each glass, some crumbles and spoon some topping passion fruit on top.
Grate some white chocolate on this. Repeat once and finish with the white chocolate. Put the glasses in the fridge until you serve.

Ingredients

50 g white chocolate
topping passionfruit
10 spiced biscuits
250 g mascarpone
100 g sugar
2 eggs
1 vanilla pod

Topping Passionfruit

1/1

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Product info

without seeds

handy & recyclable bottle

anti-drip cap

Article N°

0020517

Packaging

1kg x6

Shelf life

24 months

Combine with

Sundae Tropical Fruit
Compound Passionfruit

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Trifle of white chocolate and passionfruit

Hungry for more?

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Pavlova with tropical fruit

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Ice Cream

Dairy

Bakery & Confectionery

Foodservice

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