Chetna's Mango-Raspberry Trifle with Toasted Coconut | At Home With Us
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 ►►
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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TRADITIONAL ENGLISH TRIFLE - THE PERFECT CHRISTMAS DESSERT
Trifle will appear on more Christmas tables this year than Christmas pudding in the UK. It's a timeless classic, seeped in history that dates back to Tudor times and King Henry VIII.
The ultimate comfort food, a dish that I served to Princes William and Harry in the Royal nursery and also The Queen and her guests over the holidays.
Every home cook believes they have the best trifle recipe... well, here's mine! Delicious strawberry jam sponge seeped in Drambuie syrup, syrup, sprinkled with raspberries, strawberries and blueberries and covered with a layer of gorgeous home made vanilla bean egg custard. Then topped with whipped cream and sprinkled with grated chocolate. What's not to love about TRIFLE!
CHECK OUT CHEF DARREN MCGRADY MERCH;
Here's a link to the PERFECT Holiday gifts. My new line of seasonings for the foodie in the family and also signed copies of my latest cookbook... (FREE UPS SHIPPING) (USA ONLY)
You can get the vanilla bean paste here...
Here's the link to the birds custard if you don't want to make the fresh egg custard part...
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My SCOTLAND Culinary Trips next year have both sold out. If you want more info future trips, click on the link....
Traditional English Raspberry Almond Trifle
Makes 6-8 portions
For the base;
1 Sara lee all butter pound cake (10.75oz)
Half a 12 ounce jar raspberry jam
1 cup fresh raspberries
1 cup granulated sugar
1 ¼ cups water
4 tbs sherry (optional)
For the custard;
2 cups heavy cream
5 egg yolks
1/3 cup granulated sugar
2 tsp cornstarch
½ tsp vanilla paste
For the topping;
1 ¼ cups heavy cream (whipped to soft peak)
1 Cadburys chocolate flake (or 2oz milk chocolate)
¼ cup toasted flaked almonds
Cut the pound cake into ¾ inch slices and sandwich with the jam. Layer into a large glass bowl and sprinkle with the raspberries.
In a small pan boil the sugar and water for about 5 minutes to make a syrup. Add the sherry (if using) to the syrup and pour over the sponge.
Bring the 1 pint of heavy cream to a boil in a large saucepan. Whilst it is heating, mix the egg yolks, sugar, vanilla and cornstarch together in a small bowl. Pour the boiling cream over the egg mix and return it to the pan. Stir over a low heat until it just starts to thicken. Don’t over cook. Remove from the heat and allow to cool slightly before pouring over the sponge.
Refrigerate the trifle until the custard has set. Then spoon the whipped cream over the top of the custard. Decorate with the chocolate flake or grated chocolate and almonds.
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Christmas Trifle
This will look smashing on your Christmas table!! ttp://recipetineats.com/christmas-trifle/
How to plate trifle like a food stylist
Nigella Lawson's Raspberry and Lemongrass Trifle | Nigella Bites
Nigella shows us how to make one of her rainy day desserts, trifle with fresh raspberries and lemongrass.