Treat yourself to a symphony of flavours with this Free-form Mango and Raspberry Trifle. It’s a breeze to assemble, yet each spoonful is a burst of creamy, fruity bliss. Perfect for when you need a quick, elegant dessert that’s sure to impress.
Ingredients:
- 300ml heavy cream
- 1 tablespoon icing sugar
- 150g Coles brand frozen raspberries, partially thawed
- 425g tin Coles Brand Mango Slices in Syrup
- 4 x 2cm thick slices Coles Brand Madeira Cake
- 2 tbsp sliced almonds, toasted
Method:
In a mixing bowl, whip the thickened cream with the icing sugar until soft peaks form.
Drain the syrup from the mango slices and set aside. Cut the mango slices into smaller pieces if desired.
Cut the Madeira cake slices into cubes or fingers as you like.
To assemble the trifle, start by placing a layer of Madeira cake in the bottom of your serving glasses or dish.
Place a layer of mango slices on top, followed by a layer of raspberries.
Gently spread a layer of whipped cream over the fruit.
Repeat the layering process until all the ingredients have been used, finishing with a layer of whipped cream.
Garnish with toasted flaked almonds and a few extra raspberries for colour.
Chill in the fridge for at least 30 minutes before serving to allow the flavours to meld.
