BCL - Tropical Ambrosia Trifle Bowl Best Dishes
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Tropical Ambrosia Trifle Bowl |
"A notable summertime dessert on the way to make you experience like you are sitting on a seashore someplace."
Ingredients :
- 20 massive marshmallows, halved
- 2 cups heavy whipping cream, divided
- 2 tablespoons confectioners' sugar
- 1 (20 ounce) can overwhelmed pineapple in juice, properly drained
- 1 cup sweetened flaked coconut
- 2 teaspoons vanilla extract
- 1 (12 ounce) loaf frozen pound cake, thawed and cubed
- 1 (sixteen ounce) bag frozen mango chunks, portions cut 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 within the pinnacle of a double boiler over simmering water, stirring frequently till smooth, about 5 to 7 minutes. Set apart to chill absolutely.
- Beat final 1 3/four cups heavy cream in a tumbler or metallic bowl until foamy. Gradually upload confectioners' sugar, persevering with to beat till tender peaks shape. Lift your beater or whisk immediately up: the cream will shape tender mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
- Layer approximately half of the pound cake cubes in a trifle bowl. Spread about 1/2 the whipped cream over the pound cake and scatter approximately half of the quartered mango chunks over the cream. Sprinkle about half of the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to three hours before serving.
Notes :
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