Mango Trifle
Summery, fresh, and light with a burst of mangoes.
Ingredients
Pound Cake
Pastry Cream
2 cups milk
1/3 cup sugar
1/4 cup cornstarch
4 egg yolks
vanilla
45g butter
Mangoes - around 3
Mango Juice - around 200 ml
Mascarpone Cream
250g mascarpone
1 cup whipping cream
1 can cream
Sugar to taste
Method
Mascarpone cream:
Whisk whipping cream with sugar until it reaches a soft peak,
Add in the mascarpone and cream.
Pastry cream:
In a saucepan over medium heat, heat the milk and vanilla, until
the milk is hot but not boiling.
Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt and yolks until light and fluffy.
As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
Whisk in remaining milk into yolks and return entire mixture to
saucepan.
Place over medium heat and whisk until the mixture thickens.
Whisk in the butter.
Strain the vanilla cream mixture. Lay a sheet of plastic wrap directly over the vanilla cream. Refrigerate it.
Assembly:
Slice the pound cake.
Add a layer of the pound cake, mango juice, pastry cream, mangoes, and the mascarpone cream. Continue layering until you fill your trifle bowl.
Refrigerate until ready to serve.
