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Easy freezy mango and blueberry trifle cake recipe
Easy freezy mango and blueberry trifle cake recipe
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Prep Time:
580 minutes
Cook Time:
Total Time:
580 minutes
Festive holiday trifle with sponge cake, sorbet, ice-cream, whipped cream, meringues, and fresh summer fruits.
Ingredients:
  • 460g ready-made round double unfilled sponge cake
  • 80ml (1/3 cup) coconut-flavoured liqueur or pineapple juice
  • 500ml mango sorbet, softened slightly (see note)
  • 1L tub vanilla custard ice-cream, softened
  • 125g punnet blueberries
  • 160ml (2/3 cup) passionfruit pulp (about 8 passionfruit)
  • 100g packet mini meringues
  • 180ml (3/4 cup) thickened cream, whipped
  • 1 small mango, peeled, thinly sliced
  • Icing sugar, to dust
Instructions:
  • - Unwrap the sponge cake and keep the packaging for later use as a mould. - Cut two 50cm lengths of baking paper. - Coat one sheet with oil and place the other sheet on top. - Fold them in half lengthwise. - Line the plastic mould with the paper, making sure the paper collar extends beyond the rim.
  • Level the tops of both cakes using a large serrated knife. Put one cake in the mold, cut-side up, and drizzle with 2 tablespoons of liqueur or pineapple juice. Spoon mango sorbet over the cake layer, then smooth the top. Freeze for 30 minutes.
  • Blend half of the ice-cream with half of the blueberries until smooth. Spread over the mango layer, then freeze for 30 minutes to set.
  • Place the remaining ice cream in a large bowl and gently fold in 1/3 cup of passionfruit pulp. Layer half of the meringues over the blueberry layer, then spoon the passionfruit mixture over it and smooth the top. Place the second cake, cut side up, on top and gently press down. Drizzle with the remaining 2 tablespoons of liqueur. Freeze for at least 4 hours or overnight until firm.
  • Cut 4 times along the edge of the plastic mould with scissors. Fold down flaps and move the cake to a serving platter. Remove the paper collar. Top with whipped cream and decorate with sliced mango, meringues, passionfruit pulp, blueberries. Sprinkle with icing sugar.

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