3 cups (750 ml) rose wine, at room temperature
¾ cup caster sugar
1 tbsp gelatine powder
2 mangoes, peeled, chopped
375 g fresh strawberries, sliced
150 g meringues
250 g mascarpone
¼ cup icing sugar
1 cup (250 g) thick vanilla custard
300 ml thickened cream, whipped
2 passionfruit, halved
- Combine 1 cup (250ml) rose, sugar and gelatin in a medium saucepan. Stir over medium heat for 3-4 minutes until mixture just comes to the boil. Set aside to cool for 10 minutes. Stir in remaining rosé. Pour into 6 cup capacity trifle bowl. Cover and refrigerate 4 hours or until set.
- Arrange the mango and strawberries over the jelly. Top with meringues
- Gently stir the mascarpone and icing sugar together. Fold through the custard and cream. Spoon over the meringues. Drizzle with passionfruit. Serve.