Mango Strawberry Trifle

Aioli_Queen's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 15

For the Mango Fool

• 1 (32 ounce) can sweetened mango pulp
• 32 ounces heavy whipping cream

For the Trifle

• 3 pints fresh strawberries
• 2 loaves of good poundcake
• 26 ounces coconut rum (optional)

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!

Reviews

[Jezski]

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