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Mango trifles

Mango Trifles

A trifle is an English layered dessert made from day-old sponge cake. This year I discovered the taste of ripe, juicy mango. Last year I bought it a couple of times, but the fruit came out green and cost quite a bit. Over time I learned how to pick ripe ones and found shops where they're practically a giveaway. So I decided to make this dessert specifically with mango. You can swap the mango for any other fruit or berries: orange segments, strawberries, blueberries, pears (soft varieties), grapes, and so on.

Maria

Recipe author

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Composition / ingredients

Servings:

Heavy cream (33%)

200

Mango

Yogurt

150

Sponge cake

100

Liqueur (or other alcohol to soak the sponge cake)

Sugar

Vanillin (a knife-tip's worth)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 21 % 6 g

Carbohydrates 68 % 19 g

179 kcal

GI: 16 / 58 / 26

Cooking method

Cooking time: 40 min

Step 1:

Get the ingredients ready.
Step 2:

Sponge cake trimmings or leftover pound cake work well for a trifle. After making a pie I had 2 store-bought cake layers left, and I used one of them in this dessert. To prepare it, I left it out on the counter overnight so it would dry out a little.
Step 3:

Peel the mango and remove the pit. Cut the flesh into small pieces.
Step 4:

Cut the sponge cake into small pieces.
Step 5:

Whip the cold cream with the sugar and vanillin into firm, stable peaks.
Step 6:

Place pieces of sponge cake in the bottom of dessert glasses or tumblers and drizzle with liqueur (I used homemade eggnog liqueur) or cognac. Add a little yogurt on top of the sponge cake. Arrange some of the mango slices over that, then top with a little whipped cream. Repeat the layers once more. Chill the finished dessert in the refrigerator for 20-30 minutes. Before serving, garnish with mango slices, pieces of sponge cake, and mint.

If you have a piece of pound cake or some cake trimmings left over and don't know what to do with them, make a trifle. I made mine in large glasses, so I only got 3 servings. But if you use smaller cups, the ingredients are plenty for 5-6 servings.