There are few dishes that make a more glorious centrepiece than a trifle. Layers of colour piled high in a tall, glass dish cannot fail to make an impact. This version is ideal for those who don't love the softness of a traditional trifle, as the cake layer is replaced with a spiced biscuit crumble.
Prep time: 35 mins
Cooking time: 8 hours
2 large mangoes, peeled and diced
1 extra mango
6 egg yolks
500ml pure cream
200g digestive biscuits
50g unsalted butter, melted
1 punnet edible flowers (optional)
1 vanilla pod
200g caster sugar
- Bring a small amount of water to a simmer in a medium pan. Put the egg yolks and sugar in a heat-proof mixing bowl and place the bowl on the pan, ensuring that the bottom of the bowl doesn’t touch the water. With a hand mixer, beat the sugar and egg yolks over the simmering water until thick and pale, then set aside to cool.
- Remove the seeds from the vanilla pod with a small, sharp knife and add with the cream to a clean mixing bowl. Beat until firm peaks form.
- Place the mascarpone in a third bow, add a little of the egg yolk and sugar mixture, and mix using a spatula until combined, then add the rest of the mixture and combine. Add the whipped cream in stages, folding in with the spatula until well combined, taking care not to over mix, then set aside.
- Place the biscuits into a food processor with the melted butter. Pulse a couple of times until rough crumbs forms. Reserve 1 tbsp of mix.
- To assemble the trifle, spread ½ of the biscuit crumbs over the base of your trifle dish. Slowly pour 1/3 of the mascarpone mixture over the crumb base and smooth with a rubber spatula. Evenly spread half the diced mango on top of the mascarpone layer.
- Repeat the steps, adding the rest of the biscuit crumb, ½ of the remaining mascarpone and the rest of the diced mango. Top with the remaining mascarpone, smooth, and place in the fridge overnight to set.
- Before serving, dice the extra mango and arrange on top of the mascarpone, then sprinkle with reserved biscuit crumbs. Garnish with edible flower if desired.
If you prefer a more traditional trifle, replace the biscuit crumb layers with sponge cake or pound cake roughly broken into pieces.
You can sprinkle a little alcohol over the biscuit or cake layer for added flavour – Chambord and limoncello would both work well with the mango.
And if you're longing to try this, but short on time, you can order our Ready to Cook version here and have all the ingredients delivered straight to you!