Strawberry, Mango and Passion Fruit Trifle

Picture a perfect balance between the sweetness of fresh strawberries, the delicately concentrated flavors of mango dried and then rehydrated, the tart intensity of a passion fruit coulis and the creaminess of a lightly vanilla-scented whipped cream.

A real burst of flavor, an incredible freshness and, for me, an enormous favorite.

This is exactly the kind of dessert I like to come back to in spring and summer, when the first strawberries arrive at the market and the temperature starts to climb. A fruity dessert, light in the mouth, generous in indulgence, where every ingredient naturally finds its place.

But beyond the pleasure of eating it, this recipe is also a chance to show you a few particularly interesting techniques.

Did you know, for instance, that you can work with dried mango by rehydrating it, giving it back its softness and bringing out all its flavor? And a small bonus: whatever you do, do not throw away the soaking water. It is deliciously fragrant and makes a fruity drink I love.

I will also show you that dried fruit, once rehydrated, can be frozen and then thawed for use in your preparations. A very practical trick that opens up new possibilities and makes it easier to plan your work.

And then there is passion fruit… ah, passion fruit. Those who follow me surely know it already: I am completely addicted. Its intense perfume, its very particular acidity and its tropical notes make it an absolutely extraordinary ingredient.

In this recipe I show you how to make a passion fruit coulis that lifts the sweetness of the mango, wakes up the strawberries and brings a wonderful contrast to the vanilla cream.

For me this trifle is far more than a simple fruit dessert: it is a real celebration of spring and summer flavors.

A dessert that lets the fruit speak fully, while bringing it that little touch of technique and creativity I love so much.

And believe me, when all these textures and flavors meet in the same spoonful, it is pure happiness.

For the coulis: 180 g fresh or frozen passion fruit, or 5 fruits; 15 g sugar; ½ tbsp lemon juice; 60 ml mango purée (fresh or frozen); ¼ tsp cornstarch; ½ tbsp water.