A wonderful summertime dessert that will make you feel like you are sitting on a beach somewhere.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely.

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  • Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.

  • Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.

Nutrition Facts

442 calories; protein 4g 8% DV; carbohydrates 41.7g 14% DV; fat 30.6g 47% DV; cholesterol 117.1mg 39% DV; sodium 156.8mg 6% DV. Full Nutrition