This was a nice and light dessert to finish off a big meal.įor this trifle, I made a chocolate cake (just by adding cocoa powder to the ingredients used for the plain cake). Instead, I sprinkled chopped cashews on the yoghurt layer. I wanted to keep this trifle light so I chose not to finish it off with cream. If you have enough ingredients for another set of layer, by all means chuck them on. I chose to use Brownes Dessert-style 'Mango Passion' yoghurt as the next layer instead of custard because it had the right thick consistency I wanted (as opposed to the liquidy custard you buy at supermarkets) and also because the flavour complements the fruits I have used in this trifle. The reserved mango juice from the canned peaches were poured over the cake base, and a layer of peaches and chopped jelly were then placed on top of the base. The cake muffins were then sliced into 1cm thick pieces, slathered with fruit jam between two pieces and placed one layer of these 'jammed' pieces at the bottom of a glass bowl. Using a combination of the mango juice from the canned fruits, 100% apple mango juice and gelatin, a relatively hard jelly (~500mL) was set and chopped into smaller pieces (with the intention that it would still hold its shape rather than disintegrate when it's chopped into smaller pieces). Opened a can of Goulburn Valley 'Peaches in Mango' and reserved some of the mango juice to pour over the cake base of the trifle. I made a plain cake for the base of this trifle a few days prior to making the trifle. Remember, with trifles, anything goes! Don't be afraid to experiment. I prepared these trifles one day in advance to allow the flavours to integrate and develop. Also, you need to use a stale-ish cake (sponge, madeira, muffins - whatever you want, really) in trifles so the cake can absorb the moisture from the remaining ingredients without turning mushy. I don't like the taste of alcohol and have never liked it in my food hence I don't use alcohol in my cooking. These trifle recipes are non-alcoholic but you can definitely replace the juice/syrup with a sweet alcohol or liquer of your choice if you wish to. ![]() The fact that the Peach/mango one is lighter and less rich and creamy may have something to do with the differences in our opinions. Both trifles are quite different, and although I liked the Peach/mango one more than the Black forest trifle, Rob said he preferred the Black forest one. I volunteered to bring dessert to both my parents' Christmas eve dinner and to Rob's mum's Christmas lunch, and was quite impressed with how both turned out.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |