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Easy white chocolate, macadamia and mango trifle
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Prep Time:
880 minutes
Cook Time:
5 minutes
Total Time:
885 minutes
Festive make-ahead dessert for effortless celebrations.
Ingredients:
  • 85gb Original Mango Flavoured Jelly Crystals
  • 250.00 gm boiling water
  • 2 x 100g packets Natural Macadamias, toasted, chopped
  • 900g double thick vanilla custard
  • 180g white chocolate, chopped
  • 2 mangoes
  • 12 savoiardi biscuits, halved
  • 125.00 ml white rum (see notes)
  • 600ml thickened cream
  • White chocolate curls, to serve
Instructions:
  • In a heatproof bowl, combine jelly crystals and boiling water. Whisk until crystals have dissolved, then stir in 200ml cold water. Transfer the mixture into a 16-cup-capacity heatproof serving bowl, cover, and refrigerate for 2 hours until slightly set. Mix in half of the macadamias, cover, and refrigerate for an additional 4 hours to firm up.
  • In a medium saucepan, combine custard and chocolate over medium heat. Stir until smooth, about 5 to 6 minutes. Allow to cool for 30 minutes, then pour over jelly layer and refrigerate for 2 hours.
  • Thinly slice 1 mango. Dip half of the biscuits in rum, layer on custard, and top with mango slices. Dip the remaining biscuits in rum and layer on top of the mango slices.
  • With an electric mixer, whip the cream until soft peaks form. Spoon generously over the biscuits.
  • Slice the remaining mango thinly. Top the trifle with mango slices, macadamia nuts, and white chocolate curls before serving.

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