Ingredients
Sponge cake
3 eggs
100g caster sugar
1 tsp vanilla extract
100g Gluten Free Nomad All Purpose Flour
1/2 tsp baking powder
White chocolate mousse
170g coconut milk
1 1/2 tsp gelatine powder
250g white chocolate
80g cream cheese
450g thickened cream
1 tsp vanilla extract
Passionfruit syrup
1 fresh passionfruit
50g caster sugar
50g boiling water
2 mangoes (cut into cubes)
2 passionfruits (pulp)
1 pineapple (cut into cubes)
300g thickened cream (whipped)
Method
Sponge Cake
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Preheat oven to 180 . Line a 20cm springform cake tin with baking paper.
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In a bowl, beat together eggs, sugar and vanilla extract.
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Add flour and baking powder and mix.
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Pour into cake tin and bake for about 12mins. Remove from tin and place on a wire rack to cool.
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Cut cooled sponge in half horizontally and set aside.
White chocolate mousse
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In a large saucepan on a low-medium heat, place coconut milk and gelatine powder and mix until gelatine dissolves.
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Add in white chocolate and mix. Then, add in cream cheese and mix again (careful not to burn contents).
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Transfer to a large bowl and set aside for 10 minutes or until cool.
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In another bowl, beat cream and vanilla extract until soft peaks form and avoid overwhipping. Once finished, fold into bowl with cream cheese mixture until combined and then set aside.
Passionfruit Syrup
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Mix together water, sugar and passionfruit juice.
Assembly
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Mix together 1 mango, half pineapple and pulp from 1 passionfruit.
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In the trifle bowl, place a third of the mousse into the bottom, then top with one sponge layer and drizzle with half the passionfruit syrup and top with half of the mixed fruit. Repeat the layering and finish with mousse layer mousse layer on top. Put in fridge for 1 hour to set.
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Whip cream until soft peaks form and then top trifle with whipped cream and remaining mixed fruit.
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Serve and enjoy!
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