Carrot Cake and Pineapple Trifle

Recipe by: Claire Winstanley
Serves: 10

Preparation time: 20 minutes
Baking time: 1hr
 
For the cake:
1 carrot cake
 
Layers:
Pineapple jelly
1 Fresh pineapple, sliced
250g cream
250g mascarpone
2 T maple syrup
500ml vanilla flavoured custard
 
Topping:
50g pecan nuts, chopped
Vanilla wafer, roughly chopped
30g Woolworths simply pineapple
Clemengold marmalade
 
Chose a trifle bowl large enough to fit the carrot cake. Make the jelly according to packet instructions in your trifle bowl as the bottom layer. Once the jelly has set, pour over a layer of custard. Slice the carrot cake into 2 discs and place the bottom disc on top of the custard to form the third layer.
Mix the mascarpone, cream and maple syrup, being careful not to over mix as the cream with split.
Spoon a layer of mascarpone onto the cake and top with pineapple slices. Finish with the top half of the carrot cake.
Serve sprinkled with chopped pecan nuts, vanilla wafer pieces, dried pineapple pieces and drizzled with Clemengold marmalade.