Crushed pineapple and flaked coconut are folded into fresh whipped cream, then spread between layers of pound cake, mangoes, and macadamia nuts in this tropical trifle.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
442 Calories
Recipe Instructions
Step 1
Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely.
Step 2
Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
Step 3
Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.
Ingredients
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
1 cup sweetened flaked coconut
2 cups heavy whipping cream, divided
20 large marshmallows, halved
1 (20 ounce) can crushed pineapple in juice, well drained
1 (12 ounce) loaf frozen pound cake, thawed and cubed
1 (16 ounce) bag frozen mango chunks, pieces cut into fourths
