Mango Mille Feuille Trifle
Combines the crisp, flaky layers of puff pastry with luscious mango cream and velvety mascarpone.
Ingredients
10 pieces puff pastry
1 tbsp sugar
Mascarpone Cream
250 g mascarpone
1 cup whipping cream
2 tbsp sugar
vanilla
Mango Layer
400 g mangoes
1 can cream
1/3 cup condensed milk
saffron
For Garnish
2 mangoes, cubed
powdered sugar
Method
Puff Pastry
Lay the puff pastry sheets on a baking sheet lined with baking paper.
Sprinkle the sugar on top.
Bake the puff pastry in a preheated oven at 350°F/180°C for 30 minutes or until golden brown.
Break the baked puff pastry into small pieces. Set aside.
Mango Layer
In a blender, mix the mangoes with the cream, condensed milk, and saffron until smooth. Set aside.
Mascarpone Cream
In a bowl, whisk the whipping cream, sugar, and vanilla until soft peaks form.
Add the mascarpone mix until smooth and creamy. Set aside.
Assemble the Trifle
In serving glasses or a trifle dish, add a layer of the puff pastry pieces.
Add the mango cubes, a layer of the mango mixture, followed by a layer of mascarpone cream.
Repeat the layers 2 - 3 times and top with the puff pastry and a dusting of powdered sugar.
Refrigerate for at least 3 hours before serving.
