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Recipe details
Yellow Melon, Plum, and Tomato Mascarpone Trifle
A chilled individual trifle layered with mascarpone cream, orange-moistened ladyfingers, and a cooked sweet-tart mixture of tomato, plum, and yellow melon.
≈ 175 kcal/100 g · ≈ 534 kcal/serving
30 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and diced100 g
ripe plum, pitted and diced80 g
ripe tomato, seeded and diced60 g
mascarpone80 g
cold heavy whipping cream60 ml
powdered sugar25 g
plain ladyfinger biscuits, broken into pieces70 g
orange juice30 ml
granulated sugar for the fruit layer10 g
Cookware and utensils
16-ounce dessert glass
small saucepan
mixing bowl
hand mixer or whisk
cutting board and knife
Directions
01
Simmer the diced tomato, plum, melon, and granulated sugar in the saucepan until the fruit softens and the juices become syrupy.
Products
ripe tomato, seeded and diced — 60 g; ripe plum, pitted and diced — 80 g; yellow melon, peeled and diced — 100 g; granulated sugar for the fruit layer — 10 g
Action
Simmer
Time
7 min
Temperature
Medium heat
02
Cool the cooked fruit mixture until it is no longer warm.
Products
ripe tomato, seeded and diced — 60 g; ripe plum, pitted and diced — 80 g; yellow melon, peeled and diced — 100 g; granulated sugar for the fruit layer — 10 g
Action
Cool
Time
5 min
Temperature
Room temperature
03
Whip the cream and powdered sugar in the bowl until soft peaks form.
Products
cold heavy whipping cream — 60 ml; powdered sugar — 25 g
Action
Whip
Time
3 min
Temperature
Cold, about 4°C / 40°F
04
Fold the mascarpone into the whipped cream until smooth.
Products
mascarpone — 80 g
Action
Fold
Time
2 min
Temperature
Cold
05
Moisten the ladyfinger pieces with the orange juice.
Products
plain ladyfinger biscuits, broken into pieces — 70 g; orange juice — 30 ml
Action
Moisten
Time
2 min
Temperature
Room temperature
06
Layer half the ladyfingers, half the fruit mixture, and half the mascarpone cream in the dessert glass.
Products
plain ladyfinger biscuits, broken into pieces — 70 g; ripe tomato, seeded and diced — 60 g; ripe plum, pitted and diced — 80 g; yellow melon, peeled and diced — 100 g; mascarpone — 80 g; cold heavy whipping cream — 60 ml; powdered sugar — 25 g; orange juice — 30 ml; granulated sugar for the fruit layer — 10 g
Action
Layer
Time
3 min
Temperature
Cooled fruit and cold cream
07
Repeat the ladyfinger, fruit, and mascarpone layers and chill the trifle before serving
Products
plain ladyfinger biscuits, broken into pieces — 70 g; ripe tomato, seeded and diced — 60 g; ripe plum, pitted and diced — 80 g; yellow melon, peeled and diced — 100 g; mascarpone — 80 g; cold heavy whipping cream — 60 ml; powdered sugar — 25 g; orange juice — 30 ml; granulated sugar for the fruit layer — 10 g
Action
Chill
Time
4 min
Temperature
Refrigerated at about 4°C / 40°F
08
Repeat the ladyfinger, fruit, and mascarpone layers and chill the trifle before serving
Products
plain ladyfinger biscuits, broken into pieces — 70 g; ripe tomato, seeded and diced — 60 g; ripe plum, pitted and diced — 80 g; yellow melon, peeled and diced — 100 g; mascarpone — 80 g; cold heavy whipping cream — 60 ml; powdered sugar — 25 g; orange juice — 30 ml; granulated sugar for the fruit layer — 10 g
Action
Chill
Time
4 min
Temperature
Refrigerated at about 4°C / 40°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
