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Fiesta Tiramisu Trifle

No cooking is required for this quickly assembled make ahead dessert making it is easy on the cook. Ideal for holiday entertaining or a refreshing summer dessert, this is great for a number of guests.

Preparation Time: 30 minutes
Chilling Time: 5 to 6 hours or overnight
Freezing: not recommended
Serving: 12 servings

Ingredients:

•   625mL (2½ cups) Europe’s Best® Sun Ripe Harvest Peaches, thawed
•   500mL (2 cups) Europe’s Best Sun Burst Mango, thawed
•   2 kiwis, peeled, halved and sliced
•   125mL (1/2 cup) cantaloupe balls, optional
•   175mL (3/4 cup) Apricot Jam
•   50mL (1/4 cup) lemon juice
•   250mL (1 cup) whipping cream
•   250mL (1 cup) Mascarpone cheese
•   75mL (1/3 cup) orange juice
•   50mL (1/4 cup) brown or white sugar
•   375g (12 oz) store bought pound cake or lemon cake, sliced

Garnish:
•   50mL (1/4 cup) coarsely chopped pistachios
•   50mL (1/4 cup) chopped white chocolate

Preparation:

1.  Cut fruit into bite sized pieces and place in medium sized bowl. Add kiwis and cantaloupe if using and gently stir in jam and lemon juice.

2.  In a large bowl or electric mixer, beat cream and Mascarpone cheese until light. Beat in orange juice and sugar.

3.  To assemble, in a large trifle bowl, alternate layers of cake slices, fruit mixture and Mascarpone cream, ending with cream. Cover with plastic wrap. Refrigerate 5 to 6 hours or overnight. Garnish with pistachios and chocolate before serving.

Tips:

•   Trifle can be assembled and refrigerated for one day. The longer it stands, the moister it becomes.
•   For individual servings, assemble trifle in stemmed or dessert glasses.

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