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.
For the Mango Fool
- 1 (32 ounce) cansweetened mango pulp
- 32 ounces heavy whipping cream
For the Trifle
- 3 pints fresh strawberries
- 2 loaves of good poundcake
- 26 ounces coconut rum (optional)
- Wash, hull and slice your strawberries and set aside.
- Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
- 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.
- 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).
- 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
- 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.
- 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.
- At this point I like to decorate with some mint leaves or strawberries on top.
- Chill for about an hour and serve!
I'm gonna have to try this one...26 ounces of RUM? Gotta be good!