Summer in Australia brings many good things: brilliant sunshine, long lazy days, endless cricket and — of course — mangos. And what better way to use this beautiful tropical fruit than that classic summer dessert: the trifle! The inspiration for the mango and coconut custard combination comes from a Martin Boetz recipe in the Delicious Wicked cookbook. I’ve taken this idea in a new, fresh direction by using sparkling wine in the jelly. Champagne jelly is simple to make and a brilliant foil for fruit, bringing a crisp and refreshing contrast.
For maximum visual impact I serve the trifles in individual glasses to show off the layers. You can simplify by making one large trifle in a single bowl, which is especially sensible if you’re scaling the recipe up for a crowd. Make sure you give this a go while the days are hot and the fruit is plentiful!
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- 3 mangos
- 1 pre-made sponge cake
- 50ml sparkling wine
- 1/3 cup shaved coconut, lightly toasted
- For the custard:
- 350ml coconut cream
- 350ml milk
- 8 egg yolks
- 100g caster sugar
- For the jelly:
- 450ml sparkling wine
- 100ml water
- 50-100g caster sugar
- 14g (1 tablespoon) gelatin powder
- Prepare six drinking glasses to serve the trifles. Glasses with a straight edge make it easier to layer things neatly.
- Slice the sponge cake crosswise to create two layers about 1-1.5cm thick. Use one of the serving glasses to cut 6 neat rounds, 3 from each layer.
- Spread the cake rounds on a shallow baking tray and sprinkle over 50ml of sparkling wine. Stand aside to let the wine soak in.
- To make the jelly, add 50g of sugar and 450ml of sparkling wine to a saucepan and bring to a low simmer. Once all the sugar has dissolved cool a spoonful and taste for sweetness, adding up to 50g more sugar as desired (to account for differences in wines — remember the jelly should have a bit of zing to contrast the other sweet elements).
- Dissolve the gelatin powder in 100ml of cold water, stirring well. Add the hot wine and mix well to form a clear liquid. Stand to cool, then place in the fridge to start chilling.
- Reserve half of one mango for topping the trifles. Prepare the remaining mango by dicing into large chunks. Line the bottom of each serving glass with a compact layer of mango.
- When the jelly mixture has cooled to below room temperature, pour a portion over the mango in each glass. The jelly layer should be about the same thickness as the mango. Place the glasses in the fridge for up to 3 hours to set the jelly.
- While the jelly is setting, prepare the custard. Combine the egg yolks and sugar in a mixing bowl and whisk well to form a creamy mixture.
- Combine the coconut cream and milk in a saucepan and heat to just below boiling point. Remove from the heat and gradually add to the egg mixture, whisking as you go.
- Return the custard to the saucepan over a low heat and stir constantly until it thickens, about 20-25 minutes. Stay patient at this stage — if you use too much heat you will get scrambled eggs!
- Chill the custard in the fridge until you are ready to serve the trifles. It will be cool by the time the jelly is set.
- To complete each trifle carefully push a sponge round into each glass until it is flush with the jelly. Pour over a layer of custard, then top with slice or two of mango and a small scattering of toasted coconut.