Eggless Mango Raspberry Trifle
It's the little things in life that make you happy, and this Eggless Mango Raspberry Trifle is a fine example. Every spoon was worth it, every bite had a myriad flavours and textures, the freshness was special. Make ahead, addictively good, simple recipe, bursting with flavour, you couldn't ask for more!
Equipment
- 1 Oven
- 1 Electric hand beater or balloon whisk
- 1 6" square baking tin or round
- 1 Serrated knife
- 1 Piping bag
- 1 Large 1A piping nozzle
- 1 Large star piping nozzle
Ingredients
Eggless vanilla sponge
- 105 g cultured buttermilk/plain chaach
- 25 g neutral oil
- 50 g raw sugar / desi khaand castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1/4 tsp vanilla extract
- 1 pinch salt
- 85 g all purpose flour maida
Vanilla cream
- 250 g whipping cream chilled, see notes
- 4-5 tbsp castor sugar
- 1/2 tsp vanilla bean extract
Fruit
- 1 ripe medium mango peeled, diced
- 125 g raspberries
Instructions
Eggless vanilla sponge
- Preheat the oven to 180C.
- Line a 6" square tin with parchment paper.
- In a large bowl, add all the ingredients and give them a good whisk using a balloon whisk or an electric hand beater.
- Turn the batter into the tin, tap sharply on the counter and bake for 20-25 minutes, until the tester comes out clean. Cool in tin for 10 minutes, then cool completely on the rack. Dice into squares.
Vanilla cream
- Add the cold cream, sugar and vanilla extract to a large bowl and beat until mousse like and firm. See notes if you don't have a whipping cream with at least 35% fat.
- Transfer the cream to a piping bag fitted with a large 1A round piping nozzle.
- Take a trifle bowl. The one I used has a diameter of 5" across and is 3" tall.
Layers
- Layer up the trifle bowl as you like. Save some mango and raspberries for the top to garnish. Here's what I did.
- Layer 1 : Mix of cake, mangoes and raspberries. Do make sure the fruit is gently pressed against the trifle bowl sides to make the colours visible and the trifle look pretty.
- Layer 2 : Pipe a generous layer of vanilla cream over the cake and fruit mix gently pressing to hold the layer in place.
- Layer 3 : Mix of cake, mangoes and raspberries. You might have cake left depending on the size of the trifle bowl. I had enough left over for a stand alone glass as well.
- Layer 4 : Pipe a layer of vanilla cream over the cake and fruit mix.
- With a piping bag fitted with a star nozzle, pipe stars over half the top with the remaining cream. Look at the image for reference. Scatter raspberries and diced mango over the rest and finish with fresh mint and edible flowers.
- Chill for a couple of hours or better overnight for the flavours to mature and the trifle to get moist.
Notes
- You can use a liqueur of choice or simple syrup to moisten the diced cake. My cake was really moist so I didn't need anything.
- If you don't have whipping cream, you could stabilize a lower fat chilled cream with either a cold mousse gelatin, 1.25tsp ground with the sugar, else with 25g of melted, cooled white chocolate. If you use white chocolate, you might consider reducing the sugar to taste.