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Make your Christmas colourful with Aeroplane Jelly

Recipes - Desserts
Make your Christmas colourful with Aeroplane Jelly

This trifle takes tropical to new heights and even better taste sensations!

Mango Coconut Trifle

PREP TIME: 3 hours

SERVINGS: 8-10

INGREDIENTS:

  • Vanilla Cake
    • 1 x 450 g box vanilla cake mix
  • Coconut-White Chocolate Ganache
    • 300 mL thickened cream, divided
    • 1 x 165 mL can coconut milk
    • 200 g white chocolate buttons
  • Mango-Coconut Custard
    • 1 x 600 g container Pauls Creamy Custard Vanilla Flavour
    • 1 x 270 mL can coconut milk
  • Mango Jelly
    • 1 cup (200 g) frozen mango

TO SERVE:

  • 2 cups fresh, or frozen & defrosted, mango cubes
  • ½ cup coconut flakes, toasted until lightly golden

PREPARATION

  1. Cook cake mix according to packet directions and let cool completely on a wire rack. Once cool, cut into large cubes about 5×5 cm and set aside.
  2. Place half of the cream with the coconut milk and white chocolate in a microwave safe bowl. Microwave on HIGH for 30 second intervals until the chocolate is completely melted, stirring each time to remove ay lumps. Let cool completely in the fridge (2-3 hours or overnight). Once chilled, puse a stand mixer with the whisk attachment to whisk ganache on HIGH speed until it is light and fluffy (about 1-2 minutes). Add remaining cream and whisk on HIGH speed until soft peaks form (about 1-2 minutes). Cover and return to fridge until assembly.
  3. Place custard and coconut milk in a medium saucepan and gently heat over MEDIUM-LOW, stirring regularly. Just before coming to a boil, stir through jelly crystals. Completely dissolve the crystals then remove from the heat and cover with cling wrap directly onto the custard. Refrigerate until completely cool and set (about 2-3 hours). If lumpy when set, strain through a mesh strainer before using in assembly.
  4. Prepare mango jelly as per packet directions and place in a food processor with frozen mango. Blend until smooth and leave to set in the fridge for at least 1 hour or until completely cold.
  5. To assemble, place cake pieces against the glass along the bottom of a tall trifle dish – leave some space between each piece. Spoon mango cubes between cake pieces then pour over half of the mango jelly mixture, filling the gaps between the pieces of cake. Top with half of the custard, followed by half of the whipped ganache. Repeat this process once more. Use an offset spatula to create a textured top layer of ganache then sprinkle with toasted coconut flakes. Cover and keep refrigerated for at least 1-2 hours to set before serving.

TIPS:

  • To toast coconut, preheat oven at 160°C (fan-force) and line a tray with baking paper. Lay coconut flakes flat and bake for 4-5 minutes or until lightly golden.
  • Vanilla cake mix can be substituted for already made, store-bought vanilla sponge or mud cake.