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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 15 |
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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:
1 (32 ounce) can sweetened mango pulp |
32 ounces heavy whipping cream |
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!
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