Caster Sugar
The fine crystal of Chelsea...
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Desserts
Mango and Passionfruit Trifle
20 mins
Easy
10
A tropical take on the traditional trifle loses nothing in the translation!
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- Ingredients
- Method
Ingredients
Custard
- 2 cups cream
- 1 vanilla bean, halved & scraped
- 6 egg yolks
- ⅓ cup Chelsea Caster Sugar
- 3 tsp cornflour
- 2 cups cream, extra lightly whipped
Sponge
- 1 ¼ cup orange juice
- ¼ cup Cointreau
- 250g packet sponge finger biscuits
- 3 medium mangoes, sliced
- 6 passionfruit pulp
- 1 punnet blueberries, for garnish
Chelsea Products in Recipe
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Method
Custard: Heat cream and vanilla seeds in a saucepan over medium heat until hot (not boiling) remove from heat. Combine one egg and cornflour and beat with a fork to form a paste. Add remaining egg yolks, caster sugar and whisk until thick and pale. Whisk into hot cream mixture. Place in a heatproof bowl and whisk over simmering water until mixture thickens and coats the back of a spoon. Cover with plastic wrap and cool in fridge. Fold extra whipped cream through custard.
Sponge: Combine juice and Cointreau in shallow bowl. Dip all the biscuits in juice mixture then place biscuits in a single layer over the base of a 3 litre (12 cup) glass bowl. Top biscuits with half of the mango and passionfruit pulp.
Spread half the custard. Top with remaining biscuits and repeat layer of fruit and custard. Cover custard with plastic wrap and refrigerate overnight. Decorate with mango and blueberries.
Substitute other fruit in season or canned fruit if fresh is not available.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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