This is the first time I made trifle and I kinda like it though…….although if I can……I'll have fresh–cut mangoes instead of Mango puree for substitution. It's a little rush and last minute for me to come up with this idea of making this trifle because I was left with quite an amount of leftover cut-out vanilla sponge cake from the Learn2Bake June Part 1 Challenge……..because I made a heart-shaped vanilla sponge cake, so that's why……hehe.I hate to dumped all the leftover cut-outs of the sponge cake into the bin, so I thought why not, make use of it for the trifle instead……and that will be my dessert while watching my WorldCup matches, :P I made 4 cups altogether and sent 2 to my SiL and she made a comment that it was nice, but a little too sweet…..which I totally agree too ;) That's why, if you plan to make these trifle, please do adjust the sugar according to your own sweetness preference, as some mangoes can be really nice and sweet. I used Mango filling and puree and …….there are really sweet already….lessons learnt and noted that the next time, I will cut down on the sugar for sure…..:P
Anyway, there was no specific recipes for this one as I actually made it up myself……..to what I wanted my Mango Trifle to taste like…..well, of course I do hope you like it too ^-^ here it is……..
MANGO VANILLA SPONGE TRIFLE
There are a few steps in making this trifle, first……..
Vanilla Sponge Cake recipe can be obtained from here.
Second, you need to prepare this Crème Anglaise before you start making the trifle.
Recipe for the Crème Anglaise:
½ cup whole milk
½ cup heavy cream
3 large egg yolks
¼ cup castor sugar (please adjust according to your sweetness)
1 tsp pure vanilla extract
- Prepare an ice-bath for cooling the crème.
- Bring the milk, heavy cream to boil in a small saucepan.
- Meanwhile, in a medium saucepan, whisk the egg yolks and sugar together until well mixed. Still whisking the yolk, add a little bit of the hot liquid (from #1), then slowly pour the rest into it. Put the pan over medium heat and constantly stir with a wooden spoon until the custard thickens slightly and coats the back of the spoon.
- Immediately remove the pan from the heat and strain the custard into a large measuring cup or a bowl. Stir in the vanilla extract. Put the measuring cup / bowl into the ice-bath to cool it down. Place plastic wrap directly onto the cooled custard and refrigerate until ready to use. Its best to let it chill for 24 hours before using to bring out the best of its flavor. Can be refrigerated for up to 3 days.
28 small cubed size Vanilla sponge cake, cut into 1 inch x 1 inch and thickness of about ½ inch (you can use more than 28 pcs if you like)
1 portion of the Crème Anglaise
1 ½ cups of Mango filling / puree (or if you have fresh-cut mangoes are even better)
- Place you glasses on the flat working surface.
- Put 6-7 pieces of the cubed sponge cake into the glass, then put in some mango filling and then the crème anglaise.
- Alternate the mango filling / puree with the crème anglaise until you filled ¾ of the glass. You can always add extra cubed sponge cake into the glass and decorate as you like.
- Chill in the refrigerator for at least 4-6 hours before serving……..enjoy!
Happy Trifle Making …………….!