Chetna Makan is back with the perfect summer dessert! Her trifle is layered with moist Madeira cake, mangoes and raspberries (both in jelly form and fresh chunks!), creamy custard, coconut whipped cream and garnished with toasted coconut flakes. This tasty dish can be prepared a day in advance and is wonderful for sharing with friends and family. GET THE RECIPE ►► f52.co/3d34wdE
For more of Chetna's delicious recipes visit her channel @FoodwithChetna
PREP TIME: 4 hours
COOK TIME: 2 hours
SERVES: 10-12
INGREDIENTS
Trifle Filling
Madeira Cake
180 grams (¾ cup, 1½ sticks) softened unsalted butter, plus more for greasing the pan
180 grams (1 scant cup) superfine sugar
3 large eggs
1 teaspoon vanilla extract
190 grams (1¾ cups) self-rising flour
60 grams (¾ cup) blanched ground almonds (or unblanched almond flour)
Raspberry-Mango Jelly
300 grams (heaping 2 cups) frozen raspberries
250 grams (2 cups) frozen mangoes
170 grams (¾ cup) superfine sugar
8 sheets (13 grams) gelatin
Custard
70 grams (½ cup) custard powder, plus additional ingredients called for on the package (varies by brand)
Trifle Assembly
2 mangoes, peeled and cut into cubes (about 2 cups chopped)
200 grams (1¾ cups) fresh raspberries
40 milliliters (1⅔ cups) heavy cream, cold
150 milliliters (⅔ cup) canned coconut cream (not cream of coconut), stirred
45 grams (¼ cup) superfine sugar
Toasted unsweetened flaked coconut, for serving
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22 июн 2021
