Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a little different from most trifles since it does not use pudding. Instead I use a traditional old English dessert called a Fool to layer with the fruit and cake. You can make this with or without alcohol but I like it with a flavored rum:-). You can vary the fruit pulp you use and of course what type of fresh fruit. Endless variations! The Passive time is the chilling time.

Ingredients Nutrition

Directions

  1. Wash, hull and slice your strawberries and set aside.
  2. Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
  3. Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
  4. Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
  5. Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
  6. Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
  7. Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
  8. At this point I like to decorate with some mint leaves or strawberries on top.
  9. Chill for about an hour and serve!
Most Helpful

I'm gonna have to try this one...26 ounces of RUM? Gotta be good!

Jezski August 20, 2007