I love these simple trifles because you can pack all the ingredients, take it to the beach and make them in minutes.




Skill level

Average: 1.9 (7 votes)


  • 1 loaf brioche, sliced, crust removed
  • ¼ pineapple, core removed, flesh finely diced (reserve any juice)
  • 2 passionfruit
  • 1 cm piece of ginger, finely minced
  • Juice of 1 lime
  • 4 tbsp icing sugar
  • 30 ml white rum
  • ½ cup coconut cream
  • ½ cup mascarpone
  • 1 vanilla bean, seeds scraped
  • Toasted shredded coconut, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Using a cookie cutter, cut 4 brioche circles that will fit into four serving small glasses. Place one in the base of each glass.

Combine the pineapple, ginger, lime, 2 tbsp of icing sugar and rum. Macerate for a few minutes or even better for a few hours.

Slowly mix in the coconut cream into the mascarpone, until smooth. Add the remaining icing sugar and the vanilla seeds and mix through.

Using a spoon, drizzle some of some rum-spiked liquid from the macerating pineapple over the briche circles in the glasses. Add some passion fruit pulp, followed by some of the pineapple. Add a generous dollop of cream and then sprinkle with coconut. Repeat layers. Serve.