Rum and coconut mini trifles

Ingredients

• 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

Instructions

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.