Orange & Mango Tropical Trifle

Name: Orange & Mango Tropical Trifle
Cook time: 20 min
Total time: 1 h 45 min
Ingredients: 120 g (4¼ oz) butter, at room temperature; 120 g (4¼ oz/⅔ cup) granulated sugar; 2 medium eggs; 120 g (4¼ oz/scant 1 cup) plain (all-purpose) flour; 1 tsp baking powder; grated zest and juice of 1 lemon; 1 x 85 g (3 oz) packet orange jelly crystals; 3 ripe mangoes, peeled, destoned and sliced (or 1 ripe mango and about 200 g/7 oz mango pulp); 3 ripe mangoes, peeled, destoned and sliced (or 1 ripe mango and about 200 g/7 oz mango pulp); 3 ripe mangoes, peeled, destoned and sliced (or 1 ripe mango and about 200 g/7 oz mango pulp); 500 ml (17 fl oz/generous 2 cups) packet fresh custard; 400 ml (14 fl oz/1⅔ cups) double (heavy) cream; 1 tbsp coconut extract; coconut flakes, to decorate (optional); lime zest, to decorate (optional)

Preparation info

Serves:
8

Difficulty
Easy
Ready in
1 hr 45

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

Layers of orange jelly, coconut cream and fresh fruit give us this tropical-themed trifle. I know lots of families have their special trifle go-to, but this is definitely worth a summertime feature! This includes a simple all-in-one cake recipe, but lady fingers will work too!

Ingredients

Sponge cake (or use a 300g/10½oz pound cake)

120 g (4¼ oz) butter, at room temperature
120 g (

Vegetarian
Cake
Summer

Method

First, make the cake (if you’re making your own). Preheat the oven to 180°C fan (200°C/400°F/Gas 6) and line a 20cm (8in) square brownie/baking tin with baking parchment.

In a large bowl, or the bowl of a stand mixer fitted with the beater attachment, add all the