For Christmas dinner this year Emma and Frances have asked if we can have trifle as part of our desserts. I think I’ve made a trifle once before. Consequently I asked Di, our new member of staff in our Kitchen Shop, if she had any ideas. She gave me the basis of the following recipe which I changed from using strawberries with brandy to mango and rum. I used coconut sugar because that’s all I had and I’m really happy with the result. It’s not as sweet it would be with regular white sugar. This can be made in individual dishes or one large bowl.
2 large mangoes, peeled and flesh sliced off the stone (3 cups)
1 tbsp coconut sugar (or regular sugar)
¼ cup of rum
1 packet of lady fingers
1 vanilla pod
3 egg yolks
¼ cup coconut sugar (or regular)
Make a puree in a blender from the mango, 1 tbsp of sugar and 3tbps of the rum. Reserve one slice of mango to use as garnish. Cut it into small cubes.
Split the vanilla pod and scrape out the seeds. Beat the yolks, vanilla seeds and ¼ cup of sugar in a bowl over simmering water until thick. Remove from the heat and cool. Beat in the mascarpone.
Alternatively layer the puree, lady fingers drizzled with the rest of the rum, then the mascarpone mix into a glass bowl or individual glasses. End with a puree layer and garnish with the rest of the mango cubes.
Chill well before serving, preferably overnight.