A trifle is comforting, sweet and creamy English dessert that always has to appear on the holiday table even if it is actually eaten all year round. It usually has a sponge cake or sponge fingers, fruits, custard and cream. I gave my trifle a tropical twist with mango sauce, peaches and cream. It provides a refreshing respite after eating turkey and trimmings.
Ingredients for the sponge:
1/3 c. sugar
1/2 c. flour
Preheat the oven to 350° F/ 180° C.
Whisk the eggs and sugar together until very thick, light and fluffy. Sieve the flour over it and fold in with a metal spoon.
Pour into a lined 9" diameter cake pan.
Bake for 30 minutes or until a cake tester comes out clean.
Invert into a cake cooling rack and allow to cool completely. Split into two horizontally when cooled.
You can also use a ready made sponge cake or sponge fingers for this recipe.
Ingredients for the mango sauce:
2 c. mango purée
2 tbsps. corn flour
1/4 c. water
3 tbsps. butter
Make the mango sauce by mixing the mango puree and condensed milk in a pan. Bring to a boil on low heat while stirring occasionally. Disperse the corn flour in the 1/4 c. of water and slowly add to the mango mixture in the pan while stirring, until thickened. Take the pan off the heat and mix in the butter. Leave to cool.
Ingredients for the peach syrup:
1- 820 gm. tin of sliced peaches, drain and reserve the syrup
1/2 c. of the reserved peach syrup
2 tbsps. sugar
2 tsps. rum flavouring
Set the peach slices aside for later. In a small saucepan, melt the 2 tbsps. of sugar in the reserved peach syrup. Take off the heat and add the rum flavouring. Leave to cool.
1 1/2 c. of double cream, whipped until fluffy
toasted almond flakes and dried mango slivers for decoration
Put a third portion of the mango sauce in a bowl that would fit the sponge cake. Arrange 1/3 of the peach slices on top of the sauce. Top with one half of the sponge. Drizzle half of the rum syrup evenly on the sponge.
Put another third portion of mango sauce on top, then arrange another third of peach slices. Spoon in half of the cream. Top with the last half of the sponge cake and drizzle with the remainder of the rum syrup. Spoon in the last third of the mango sauce, top with the remainder of the peaches and finish with the remaining cream. Top with the almond flakes and dried mango slivers. Chill until ready to serve.
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