Stone Fruit Trifle

A glass bowl full of yellow cream and red and orange coloured fruit on pink & white background

Make our delicious stone fruit trifle over the Christmas period to delight your guests. We use store-bought sponge and custard so you can quickly throw this together, meaning you’ll have more time to spend with your loved ones.

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Prep Time 15

Cook Time 10

Refrigerate Time 2

Total Time 2 25

Course Dessert

Servings Trifle

Ingredients

1 store-bought sponge cake
½ cup plum jam
3 nectarines stones removed & sliced
3 peaches stones removed & sliced
4 plums stones removed & sliced
500 g mascarpone
400 ml Anchor Cream
2 limes zest only, grated
2 cups Anchor Vanilla Flavoured Custard

For The Rum Syrup

1 ½ cups dark rum
¼ cup Airborne Clover Multifloral Honey
2 limes juice only

To Garnish

Coconut shavings lightly toasted
Lime zest in long peels

Instructions

For The Rum Syrup:

Stir rum, honey and lime juice together in a medium saucepan over medium heat until honey is dissolved. Boil until syrup is reduced to ¾ cup, about 5-7 mins.
Add sliced fruit to rum syrup and simmer with the lid on for 5 mins. Separate fruit from syrup. Let cool.
Cut sponge cake in half and liberally paint the inside with plum jam. Sandwich the sponge together, with jam in the middle, then cut into cubes.
Mix lime zest with mascarpone and cream.

To Assemble:

In the base of a trifle dish layer the sponge squares. Drizzle with rum syrup, then layer the mascarpone mix, stone fruit, then custard. Garnish trifle with coconut shavings and long lime zest.
Refrigerate for 2 hours before serving, then dig in.