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    Mango Trifle

    Source of Recipe


    Recipe Introduction

    (Serves 8-10)
    This trifle is quite easy to make. If you buy the custard and sponge, you
    can make the dessert in about 20 minutes. You can make it the day before and
    refrigerate until ready to serve.

    List of Ingredients

    1 packet of trifle sponges *
    3 Tbsp apricot jam
    16 oz (ca. 425 g) can mango slices
    4 Tbsp orange liqueur, sherry or Cointreau (or use orange juice)
    2 Cups custard* (or see recipe below)
    1 Cup whipping cream
    Finely grated zest of 1 small orange
    2-3 slices mango or strawberries for decoration
    * If you cannot find trifle sponges, use sponge cake, pound cake, or
    * You can buy the custard if you want to save time.
    Makes about 2 Cups. This is a very simple method for cooking a creamy
    pudding or custard.
    1/3 Cup (2/3 dl) sugar
    2 Tbsp corn starch
    1/8 tsp salt
    2 Cups (4 dl) milk
    2 egg yolks, slightly beaten
    2 Tbsp butter
    2 tsp vanilla



    Cut the trifle sponges in half, spread generously with apricot jam and
    sandwich them together. Put four of the sponges (cut them into smaller pieces if
    you wish) in the base of a glass bowl.
    Drain the mango slices and save the juice (about 1/2 Cup / 1 dl). Cut the
    mango slices into halves or thirds length-wise and place them over and between
    the sponges in the bowl.
    Mix the mango juice and liqueur and pour half over the sponges. Cut the last
    four sponges in half again and arrange over the mango slices. Pour the
    remaining mango juice over the sponges. With a wooden spoon, gently press down to
    even the top. Pour the custard over the sponges and spread evenly. Whip the
    cream (it should not be too firm). Stir the orange zest into the cream and
    cover the custard with big spoonfuls of cream. Chill for a couple of hours
    before serving. The trifle is best if made a day before.

    Blend sugar, cornstarch and salt in a medium-sized saucepan. Combine milk
    and egg yolks and gradually stir into the sugar mixture. Cook over medium heat,
    stirring constantly, until mixture thickens and boils. Boil and stir 1
    minute. Remove from heat, stir in butter and vanilla. Cover with plastic wrap and
    set aside to cool.




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