Trifle can be grown up and sophisticated, with a touch of alcohol, or a simple fruity summery dessert beloved by children. The trifle has come a long way from Victorian times where it was often made to use up left over sponge cake and cream. There doesn’t seem to be any one particular way to make a trifle and everyone has their own version of this popular dessert. Whether it is made traditionally with sherry or with the somewhat controversial addition of jelly, trifle has proved itself to be adaptable to all manner of changes.
As it is mango season in Australia and this gorgeous fruit is available very cheaply it seemed only right to use the mango as the starting point to this dessert. I decided on a simple raspberry madeira cake instead of making a sponge then teamed the mango and the madeira cake with a white chocolate custard and fresh raspberries. If I was to make any changes to the original dessert I would add some grand marnier with the orange juice to give the dessert an extra zing.
Growing up in New Zealand the trifle was the most anticipated dessert at Christmas time, but I don’t believe that the trifle should be hidden away and only brought out once a year, make them up into individual glasses and present them at any dinner party with a well deserved ta da!!
Raspberry, Mango and White Chocolate Trifle
Makes: 4 large individual servings (note: I did have leftover ingredients so you may get 6 servings).
As well as the ingredients for the following recipes you will also require: 1-2 large mangos, 1 punnet fresh raspberries, 600ml pure cream, raspberry jelly (I used store bought jelly crystals), orange juice, alcohol optional, jam optional.
Raspberry Maderia Cake
- 180gm butter, cubed and softened
- Zest of 1-2 lemons
- 1 teaspoon vanilla extract
- 150gm caster sugar
- 3 eggs
- 110gm plain flour
- 110gm self raising flour
- 60gm frozen Raspberries.
Preheat oven to 160°C. Spray an 8″ cake tin with oil and line bottom and sides with baking paper.
In the bowl of a stand mixer, beat butter, zest, caster sugar and vanilla essence until light and fluffy.
Add eggs one at a time and beat until combined.
Take bowl off the mixer stand and fold both flours into the butter mix.
Fold in frozen strawberries.
Scrape mixture into prepared cake tin and bake for 40-50 minutes or until a skewer comes out clean.
Allow cake to cool in pan for 5 minutes then remove cake from pan and place on a wire rack to cool completely.
White Chocolate Custard
- 125gm white chocolate (this is to personal taste, you may prefer to add more)
- 1 quantity of crème patissiere with the following changes:
- Reduce caster sugar amount from the original recipe to 65 grams.
- Make crème patissiere using exactly the same method with the reduced sugar. At the end of the cooking process, once custard is cooked and smooth, add 125gm white chocolate and stir over heat until completely melted and smooth. Taste and add more chocolate if required.
- Pour crème patissiere into a flat dish and cover with plastic wrap. Place in fridge to cool completely.
- Once the crème patissiere is cold, whip 1/3 of the cream to a soft peak and set aside. Place the crème patissiere in the bowl of a stand mixer and whisk until smooth. Remove bowl from the mixer then fold in some of the whipped cream until the crème patissiere becomes softer but not runny.
- Make raspberry madeira cake and allow to cool completely
- Make jelly as per packet instructions. Pour equal amounts into each glass. refrigerate until set firm.
- Make white chocolate custard.
- Split the madeira cake in half then use a round cutter and make 4 circles (size: circle needs to fit into the bottom of the glass on top of the jelly). I froze the leftover cake.
- Place cake circles on top of the set jelly. Note: you can spread jam on the cake if you like.
- Carefully pour orange or fruit juice onto the cake. You want to soak it well, but not have it siting in a pool of juice. Note: Alcohol – traditionally sherry is used for trifle, I am not a fan so I use juice. If I was adding alcohol I would mix grand marnier in with the orange juice so it gives the dessert a lift with a hint of flavour.
- Add chopped mango and some raspberries
- I had jelly left over so I used the remaining jelly on top of the fruit. (At this stage the remaining jelly was partially set).
- Place the white chocolate custard into a piping bag with a large round nozzle and pipe custard evenly on top of the fruit and jelly.
- Whip the remaining cream with 2 heaped teaspoons of icing sugar and 1/2 teaspoon vanilla bean paste. Place in a piping bag and pipe on top of the custard.
- Decorate the top with fresh raspberries.