Baking

Mango chiffon trifles

Lighter than custard, lemon chiffon cream adds a citrus kick to this fruity mango trifle. Revel in some old-fashioned indulgence with layers of jelly, fruit, sponge fingers and cream.
Mango chiffon trifles
6
3H

Ingredients

Lemon chiffon

Method

1.Cut sponge cake into 2cm squares; place in base of six 1 1/2 cup (375ml) capacity serving glasses. Place jelly crystals in a large bowl, add boiling water and stir to dissolve; stir in cold water.
2.Pour half the jelly mixture over the sponge cake in the glasses; refrigerate. Cover the remaining jelly; refrigerate until set slightly.
3.Meanwhile, blend or process one mango until smooth; slice second mango thickly. Spoon soft jelly mixture over sponge cake, top with mango puree.
4.For the lemon chiffon, beat all four egg yolks, sugar and rind in a small bowl with an electric mixer until thick and creamy. Add gelatine to the boiling water, stir until dissolved; stir in juice. Pour hot lemon mixture over the egg mixture; beat until combined. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; add extra sugar gradually, beating until dissolved between additions. Fold egg white mixture through lemon mixture in 2 batches, then gently fold in cream.
5.Pour lemon chiffon over mango puree; refrigerate for 3 hours or until set. Decorate trifles with the mango slices.

This recipe can be prepared a day ahead. Not suitable to freeze.

Note

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