Easy freezy mango and blueberry trifle cake recipe

Easy freezy mango and blueberry trifle cake recipe

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This no-bake Christmas dessert is layered next sponge cake, sorbet and ice-cream, and topped in the manner of whipped cream, store-bought meringues and seasonal summer fruits.

The ingredient of Easy freezy mango and blueberry trifle cake recipe

  1. 460g ready-made round double unfilled sponge cake
  2. 80ml (1/3 cup) coconut-flavoured liqueur or pineapple juice
  3. 500ml mango sorbet, softened slightly (see note)
  4. 1L tub vanilla custard ice-cream, softened
  5. 125g punnet blueberries
  6. 160ml (2/3 cup) passionfruit pulp (about 8 passionfruit)
  7. 100g packet mini meringues
  8. 180ml (3/4 cup) thickened cream, whipped
  9. 1 small mango, peeled, thinly sliced
  10. Icing sugar, to dust

The instruction how to make Easy freezy mango and blueberry trifle cake recipe

  1. Remove the sponge cake from the plastic packaging and reserve to use as a mould. Cut 2 x 50cm lengths of baking paper. Spray 1 sheet past oil and place other sheet on top. Fold in half lengthways. Line plastic mould, allowing paper collar to extend above rim.
  2. Use a large serrated knife to level the tops of both cakes. Place 1 cake in mould, cut-side up. Drizzle considering 2 tbs liqueur or pineapple juice. Spoon mango sorbet higher than cake growth and smooth the top. Place in the freezer for 30 minutes.
  3. Scoop half the ice-cream into a blender or food processor. Add half the blueberries and puree until smooth. Spoon something like pinnacle of mango accumulation and sleek slick the top. Place in the freezer for 30 minutes.
  4. Scoop unshakable ice-cream into a large bowl. Fold through 1/3 cup passionfruit pulp. Arrange half the meringues beyond blueberry layer. Spoon higher than passionfruit mix and smooth top. accumulate second cake, cut side up, and gently press down. Drizzle in imitation of enduring surviving 2 tbs liqueur. Place in the freezer for 4 hours or overnight, until firm.
  5. Use scissors to make 4 cuts the length of all along the outside of the plastic mould. Fold by the side of flaps and transfer cake to a serving platter. Peel off paper collar. develop whipped cream higher than the top. Decorate once sliced mango and unshakable meringues, passionfruit pulp and blueberries. Dust in the manner of icing sugar.

Nutritions of Easy freezy mango and blueberry trifle cake recipe

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