Biscocho + Dragonfruit Trifle
Looking for an easy, yet elegant dessert for your Easter party? Look no further than this show stopping pink and white trifle made with Pan de Manila Dragonfruit Jam, Goldilocks Biscocho, and Nestle Cream. It could not be easier.
What is a trifle? A trifle is commonly found in British desserts. Traditionally, the layers consist of sponge cake, then topped with custard, fruit, and jam. It is usually served in individual clear glasses to show off its beautiful layers of colors.
2 jars of Pan de Manila Dragonfruit Jam
1 bag of Goldilocks Biscocho or a can of broas
2 cans Nestle Cream (8 oz)
2 tbsp Powdered Sugar
1 cup Frozen Pink Dragonfruit rinsed, but not defrosted
1 cup fresh White Dragonfruit cubed or balled using a melon baller
1 tbsp fresh mint, sliced
4 8 oz. glasses
In a medium bowl, add the Nestle Cream and powdered sugar. Whip until nice and frothy. Place in the refrigerator.
In a different small bowl, mix together 1 jar of Pan de Manila dragonfruit jam and the rinsed frozen dragonfruit. Mix well.
Divide the mixture into each of the 4 glasses.
Take 4 pieces of Goldilocks Biscocho and break into small pieces into each glass. *You will be using a total of 16 pieces of Biscocho.
Take the cream out of the fridge and divide between all the glasses. Pour over the small Bischoco pieces.
Using the second jar of Pan de Manila dragonfruit jam, spoon 1 tbsp on top of the cream.
Then, top with the fresh white dragonfruit. Top with another tablespoon of Pan de Manila dragonfruit jam and garnish with fresh mint.
To finish, place 1 whole Goldilocks Biscocho into the side of the glass.
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