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Giant Summer Trifle with Cherries & Mango | Bake to the roots

Giant Summer Trifle with Cherries & Mango

  • Author: Bake to the roots
  • Prep Time: 00:50
  • Cook Time: 00:00
  • Total Time: 09:00
  • Yield: 1 1x
  • Category: Desserts
  • Cuisine: United Kingdom
  • Diet: Vegetarian

Description

The perfect summer treat for a larger crowd: Summer Trifle with Cherries & Mango. Many delicious layers to dive in and enjoy ;)


Ingredients

Scale

For the cherry jello:
2 1/8 cups (500ml) cherry juice
6 gelatin sheets

For the custard:
2 1/8 cups (500ml) milk
1 vanilla bean pod
1.4 oz. (40g) cornstarch
2 tbsp. sugar (or xylitol)
1 medium egg yolk

For the trifle:
7 oz. (200g) fresh cherries, pitted
1 ripe mango, diced
3.5 oz. (100g) sponge cake (e.g. Madeira cake)
1.8 oz. (50g) amaretti cookies
7 oz. (200g) heavy cream
1 tbsp. confectioners’ sugar
1/2 tsp. vanilla extract

For the decoration:
some fresh cherries
some mango cubes
some amaretti cookies, crumbled


Instructions

1. Start with the cherry jello. This needs some time to set so it’s best to prepare that the day before. To do so let the gelatin leaves soak in cold water for about 6-8 minutes. Add the cherry juice to a small saucepan and heat up. The juice should be hot, but not boiling. Gently squeeze the gelatin leaves to remove some of the water and add them to the hot cherry juice. Let them dissolve completely, then remove the pot from the heat and let it cool down completely.

2. Get a trifle glass ready (at least half a gallon). Pour the cool cherry juice through a funnel into the glass to prevent it from splattering all over the place. Let the jello set and cool down overnight in the fridge.

3. The custard can be prepared a day in advance as well. To do so add the milk to a small saucepan. Cut the vanilla bean pod lengthwise in half and scrape out the seeds. Add the seeds and the vanilla pod to the milk. Heat up the milk (gently) until you can see bubbles appear on the surface. Remove from heat and allow to cool for at least 30 minutes.

4. Mix cornstarch and sugar (or xylitol) in a small bowl. Add a little bit of the cooled milk and mix until no lumps of starch are visible anymore. Heat up the milk in the saucepan once more (including the vanilla bean pod). As soon as the milk starts to boil add the cornstarch mixture and stir in the custard should thicken quite quickly. Let bubble for a moment, then remove from the heat. Remove the vanilla bean pod and stir in the egg yolk. Place a piece of plastic wrap directly on top of the custard (to prevent a skin from forming) and let cool down completely. If you prepare the pudding in advance, you can place it in the fridge overnight together with the jello.

5. Wash and pit the cherries. Peel the mango and cut the flesh into small cubes. Cut the cake into small cubes. Add the heavy cream, confectioners’ sugar, and vanilla extract to a bowl and whip until stiff peaks form. Set aside.

6. To assemble the trifle start with a layer of cake cubes on top of the cherry jello. Pour some of the custard on top, then continue with the cherries, more custard, amaretti, the diced mango, and finally the whipped cream on top. Decorate the trifle with some fresh cherries, cubed mango, and crushed amaretti. Refrigerate the trifle until serving.


Notes

Enjoy layering!

Keywords: trifle, mango, cherry, summer, dessert