Yields:
6 Servings
Difficulty: Medium
Prep Time: 6 Hr
Trifle is quintessential dessert from England that is now a world favourite. It is a treat made with pound cake soaked in sherry and layered with jelly or some kind of fruits/custard. It is often served in a footed glass bowl. This trifle is inspired from a dessert by Chef Sanjeev Kapoor. I happened to have a dessert made with Gulab Jamun (a decadent Indian sweet) at one of his restaurants and so wanted to try this recipe. It was made first made by me for our Easter brunch and has been a family favourite over the years.
Ingredients
-
MANGO PUDDING
- TRIFLE
Instructions
-
MANGO CUSTARD
- In a glass bowl, dissolve 3 tbsp. custard powder in 3/4 cup cold milk until no lumps are seen and keep aside.
- Take a heavy bottom saucepan and pour the rest of the milk into it. Bring the milk to a boil, stirring in between. Add the Gulab Jamun Syrup for sweetening.
- Lower the fame to simmer and carefully mix in the custard milk into the saucepan, stirring well continuously. Simmer for about 3 minutes until the custard thickens. Then immediately switch off flame and transfer the custard into a large glass bowl. Let the custard cool completely. TRIFLE
- Layer the bottom of a trifle dish with pound cake slices. Top it with some of the mango custard. (For added visual effect, arrange a few cut strawberry slices on the sides of the trifle dish) Now, top the custard layer with finely chopped mangoes and berries.
- Repeat layers again with pound cake, custard and fruits.
- Finish the top layer with fruits and Gulab Jamuns cut in halves.
Notes
For added mango flavour, add 3/4 cup of mango pulp to the cooled custard.
Gulab Jamuns come with a syrup, but if you want prefer, you can add sugar to sweeten the custard. Use about 4 tbsp. of sugar instead.