mango and raspberry trifle

mango and raspberry trifle
  • 400g raspberries
  • 250g Madeira cake, broken into small chunks
  • 1 large ripe mango, peeled and roughly diced
  • 1-2 tubs Rodda’s custard (depending on how generous you want to be!)
  • 1 tub Rodda’s Cornish clotted cream
  • 100g of toasted flaked almonds

Take half of the raspberries and blitz in a food processor until smooth, or simply mash well with a fork.

Divide the remaining raspberries, madeira cake and mango between four individual trifle dishes. Then, spoon over the blitzed raspberries coulis before adding a layer of Rodda’s custard.

Finally, crown your trifle with a dollop of Rodda’s Cornish clotted cream and sprinkle with the toasted flaked almonds.


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One comment

  1. David Charlton says:

    We use raspberry jam swiss roll instead of madeira cake, but our secret ingredient is the raspberry liqueur, which we get from France.

Time: 5 minutes
Makes: 4 individual trifles, or 1 large trifle

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