Well I was wrong, I loved it. I loved that it was different to other trifles I had tried, I loved the flavours, I loved how it looked. I loved that each step was easy to make. I loved that you could make it in advance and it was great especially when made two days in advance, as the flavours get better over time. I loved everything about this trifle.
This is great for celebrations as it feeds many, but when I made it, we had no party planned, so I ate this trifle for days, sometimes it replaced, breakfast, lunch or dinner. But I didn't care, I loved every bite.
I like to make one large trifle, basically because it is easier to do, but you can make them in individual clear cups if you prefer.
All recipes are included here for each layer. You will need to make the marquesote, the blood orange reduction, the pineapple and mango compote, the chocolate ganache, the vanilla custard and the chantilly cream. But everything is easy and can be made in advance.
The marquesote is a light sponge cake that is super easy to make. It doesn't fall apart in the trifle, it just soaks up the the blood orange reduction and rum, just like a sponge and tastes amazing.
This blood orange reduction is great as an ice cream topping.
As mangoes were not in season when I made this trifle, I did use tinned mangoes, they worked just fine.
The custard is delicious as a dessert on its own, serve it warm for a creamy texture. If serving cold the custard will set and be like a pudding. Sprinkle with a little extra cinnamon, just before serving.
So if you are looking for something different to serve at your next party, give this trifle a go.
Serves about 18-20
For this trifle you will need to make:
1 marquesote (sponge cake)
¾ cup Blood Orange juice reduction
¾ cup Dark Sweet Rum
1 ½ cups pineapple and mango compote
Warm chocolate ganache
4 cups warm vanilla custard
4 cups Chantilly cream
1 cup toasted coconut flakes
Make the Marquesote (sponge cake):
1 cup plain flour, sifted
1½ teaspoons baking powder
⅛ teaspoon salt
1 cup caster sugar
5 egg yolks
5 egg whites
1 tablespoon grated lemon zest
2 tablespoons lemon juice
Preheat the oven to 175C/155C fan forced. Combine the sifted flour with the baking powder and salt, re-sift everything, and set aside.
Grease a 22cm round, or 22cm x 18cm rectangular pan, or an 20cm square pan.
Beat the yolks in a small bowl, with an electric mixer, for about 2 minutes until very light and pale in color.
After beating, add in the lemon zest and lemon juice and mix or whisk for 10 seconds. Set aside.
Whip the egg whites in a large bowl, with an electric mixer, clean beaters, until stiff but not dry.
Into the whipped egg whites, gradually fold in ⅓ of the sifted flour mixture, ⅓ of the yolk mixture, and ⅓ of the sugar. Repeat this process until all ingredients are incorporated.
Pour evenly into the greased pan. Bake at 175C/155C fan forced for 25 to 30 minutes or until firm and the top is golden. Remove immediately and carefully from pan, place on a rack to cool.
Just before you are going to assemble the trifle, cut up into 2-3cm pieces.
Make the Blood Orange Reduction:
1 ½ cups Blood Orange juice
2 tablespoons dark brown sugar
In a small saucepan, add the orange juice and sugar, mix well, place over a medium to high heat, stir until the sugar dissolves, bring to the boil, reduce the heat to medium-low and cook, uncovered, stirring occasionally, until it has been reduced by half. Remove from the heat and let it cool before using.
Make the Pineapple and Mango Compote:
3 cups fresh chopped pineapple
2 cups fresh chopped ripe mango
1 ¼ cups caster sugar
3 whole cloves
1 small cinnamon stick
Place all the ingredients in a medium sized saucepan, combine well and bring to the boil over medium heat. Reduce the heat to medium-low, cover and cook for about 20 minutes. Uncover and continue cooking until most of the liquid has evaporated and you have a syrupy consistency. Remove the cinnamon and cloves before you add the compote to the trifle.
Make the Chocolate Ganache:
1 ½ cups dark chocolate chips
¾ cups thickened cream
Place chocolate in a heatproof bowl.
In a small saucepan, heat the cream and bring to a boil, immediately add it to the chocolate. Let it sit for a minute. Using a spatula or spoon, stir the chocolate and cream, until all the chocolate has melted and looks smooth and shiny.
Make the Vanilla Custard:
2 egg yolks
4 tablespoons cornflour
¾ cup caster sugar
3 cups cold milk
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
In a small bowl beat the egg yolks well and set aside.
In a medium saucepan, off the heat, whisk together the cornflour and sugar. Slowly add in the milk and whisk until smooth.
Place the mixture over a medium heat, whisking continuously until it thickens. Once it reaches a boil, take 2 tablespoons of the custard mixture and quickly whisk into the egg yolks; this will temper the egg yolks to avoid them curdling when they come in contact with the boiling custard.
Now, briskly whisk the egg yolks into the custard. Reduce heat to medium low, continue cooking, and constantly whisk for 5 more minutes. Turn off the heat, add the vanilla and cinnamon, and continue whisking for another 2 minutes to release the steam.
Transfer the custard to a bowl, cover with cling film, make sure the cling film is touching the surface of the custard to stop the custard from forming a skin, allow to cool, then refrigerate until needed.
Make the Chantilly Cream:
½ cup caster sugar
2 cups whipping cream
In a medium mixing bowl add the sugar and pour the cream on top. Whip until stiff. Let it chill for about 10 minutes before using.
Toast the Coconut Flakes:
1 cup uncooked coconut flakes
In a small frying pan, over low heat, toast the coconut flakes until golden, be careful not to burn them.
To assemble the trifle: In a large trifle dish layer half of small pieces of the marquesote and generously drizzle with half of the blood orange reduction and half of the rum. Spread over half of the pineapple and mango compote, then half of the warm chocolate ganache, followed by half of the custard. Sprinkle over some ground cinnamon, then spread over half of the chantilly cream. Repeat with the remaining marquesote, blood orange reduction and rum, pineapple and mango compote, warm chocolate ganache, custard, cinnamon and chantilly cream. Sprinkle the toasted coconut flakes on top. Cover with cling film and refrigerate for at least 24 hours.
If making individual ones, make one layer of everything. I am not sure on how many you will make but I would say between 20-30 x 150ml cups.
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