Dessert

Mango daiquiri trifle

Name: Mango daiquiri trifle recipe
Yield: 12
Ingredients: 125ml malibu; 80ml lime juice; 2 mangoes, roughly chopped, plus extra sliced mango to serve; 900ml Thickened Cream; 40.00 ml icing sugar; 2 tsp vanilla extract; 900g tub double thick vanilla custard; 165.00 ml passionfruit curd; Mini meringues (crushed), to serve; Passionfruit pulp, to serve; Lime zest, to serve; 300g self-raising flour; 330g caster sugar; 45g desiccated coconut; 400ml can coconut cream; 100g butter, melted, cooled; 1 egg, lightly beaten

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by Kerrie McCallum

Head of Food, Travel and Health at News Corp Australia

Jan 12, 2023

“This trifle is sure to be the the star of your festive table, too!” – Kerrie McCallum

1/2 cup (125ml) Malibu
1/3 cup (80ml) lime juice
2 mangoes, roughly chopped, plus extra sliced mango to serve
900ml Woolworths Thickened Cream
2 tbs icing sugar
2 tsp vanilla extract
900g tub double thick vanilla custard
2/3 cup passionfruit curd
Mini meringues (crushed), to serve
Passionfruit pulp, to serve
Lime zest, to serve

Coconut cake

2 cups (300g) self-raising flour
1 1/2 cups (330g) caster sugar
1/2 cup (45g) desiccated coconut
400ml can coconut cream
100g butter, melted, cooled
1 egg, lightly beaten

Method

1.

Preheat oven to 180°C. Grease and line a 19cm square cake pan with baking paper. For the coconut cake, combine flour, sugar and coconut in a large bowl. Add coconut cream, butter and egg. Mix well to combine. Pour into prepared pan and bake for 45-50 minutes until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes, then transfer to a wire rack to cool completely.
2.

Trim top and sides of cake and cut into 3cm cubes. Combine Malibu and lime juice in a jug. Whiz mango in a blender until smooth. Place cream, icing sugar and vanilla in a stand mixer fitted with the whisk attachment and whisk until just-firm peaks. Transfer one-third of the cream mixture to a bowl and fold in the mango.
3.

Combine custard and passionfruit curd in a bowl. Arrange half the cake in base of a 16-cup capacity trifle dish. Drizzle with half the Malibu mixture. Top with half the custard mixture, then the mango cream. Repeat layering with remaining cake, Malibu mixture and custard mixture.
4.

Just before serving, dollop remaining cream over the trifle. Decorate with crushed meringue, extra sliced mango, passionfruit pulp and lime zest.