BCL - Tropical Ambrosia Trifle Bowl Best Dishes
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| Tropical Ambrosia Trifle Bowl |
"A incredible summertime dessert as a way to make you feel like you're sitting on a seaside somewhere."
Ingredients :
- 20 large marshmallows, halved
- 2 cups heavy whipping cream, divided
- 2 tablespoons confectioners' sugar
- 1 (20 ounce) can crushed pineapple in juice, nicely tired
- 1 cup sweetened flaked coconut
- 2 teaspoons vanilla extract
- 1 (12 ounce) loaf frozen pound cake, thawed and cubed
- 1 (16 ounce) bag frozen mango chunks, pieces reduce into fourths
- 1 cup chopped macadamia nuts, toasted
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 2H25M |
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- Melt marshmallows with 1/four cup heavy cream in the top of a double boiler over simmering water, stirring frequently till clean, about 5 to 7 mins. Set apart to cool absolutely.
- Beat ultimate 1 3/four cups heavy cream in a tumbler or metallic bowl till foamy. Gradually add confectioners' sugar, continuing to beat until gentle peaks form. Lift your beater or whisk directly up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
- Layer about 1/2 the pound cake cubes in a trifle bowl. Spread about 1/2 the whipped cream over the pound cake and scatter about half of the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to a few hours before serving.
Notes :
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