Recipes

Mango and Raspberry Trifle with NingXia Red and Grapefruit Essential Oil

Name: Mango and Raspberry Trifle with NingXia Red and Grapefruit Essential Oil
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 – 8
Ingredients: 300g (approx. 2½ – 3 cups) fresh raspberries (or frozen thawed in juice); 2 tbsp maple syrup, honey or sweetener of choice (to taste); 2 – 4 drops Grapefruit essential oil (to taste); 300g madeira cake (sponge or butter pound cake) (cut into approx. 2cm cubes); 150 – 200ml NingXia Red; 2 large mangos, cheeks removed, flesh cut into approx. 2cm cubes (reserve a few for serving); 1kg (approx. 4 cups) thick custard; 300ml thickened cream; 120gm (approx. 1 cup) fresh raspberries (for serving); fresh mint leaves (optional, for serving)

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This is a wonderful and easy dessert to make for the holidays or anytime you feel like a lovely treat. The NingXia Red adds a delicious healthy twist used in place of the usual sweet liqueur drizzled over the cake pieces. I’ve used raspberries in this trifle, but use your favourite berries including strawberries, blueberries and blackberries or a combination. You can create the trifles a day ahead making them great for entertaining.

TIP You can make one larger trifle in a trifle dish or several individual ones in lovely glasses like in the photo. You do not need to fill the glasses all the way to the top and the number of individual servings depends on the size of the glasses you choose.

NOTE To make this recipe easy for holiday entertaining I have suggested using store bought thick custard and madeira cake or another similar cake. You can use organic brands, if you like or you can make your own. You can find vegan versions of thick coconut-based custard and coconut whipped cream and organic dairy and non-dairy choices too.

December 18, 2024

by adminaustralia

Category Recipes

Persons

Serving Size

1 dessert glass

Prep Time

25 minutes

Cook Time

30 minutes

Total Time

55 minutes

Ingredients

300g (approx. 2½ – 3 cups) fresh raspberries (or frozen thawed in juice)
2 tbsp maple syrup, honey or sweetener of choice (to taste)
2 – 4 drops Grapefruit essential oil (to taste)
300g madeira cake (sponge or butter pound cake) (cut into approx. 2cm cubes)
150 – 200ml NingXia Red
2 large mangos, cheeks removed, flesh cut into approx. 2cm cubes (reserve a few for serving)
1kg (approx. 4 cups) thick custard
300ml thickened cream
120gm (approx. 1 cup) fresh raspberries (for serving)
fresh mint leaves (optional, for serving)

Instructions

1. Place the raspberries and maple syrup in a food processor or high-speed blender and process until smooth. Then strain into a bowl through a fine strainer/sieve and discard the seeds and set aside until you are ready to create the trifle. Taste the raspberry puree and add a little more maple syrup and Grapefruit essential oil, if desired. You can make the puree a day ahead and chill.
2. Use an electric beater to whisk the cream in a medium bowl until soft peaks form. You can chill the whipped cream until you are ready to create the trifle.
3. To create the trifle, you’ll want to alternate layers of fruit and custard on top of the cake and it’s ok if you make the layers in your own order, but keep the cake on the bottom and end up with the whipped cream on top. Place the cake pieces in the base of the trifle dish or place some cake pieces in the bottom of each glass and drizzle the cake cubes with the NingXia Red.
4. Then spoon over the raspberry puree and top with half of the mango and raspberries. Then pour the custard evenly over the mango and raspberries and add the rest of the mango and raspberries. Then top with the whipped cream.
5. Cover with plastic wrap or a clean tea towel and place in the fridge for at least 30 minutes to overnight to chill.
6. When ready to serve top with the reserved mango, raspberries and fresh mint leaves, if using.