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Eggless Mango Semolina Coconut Trifle

Eggless Tropical Mango Trifle Pudding

With semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!
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Prep Time 30 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American, British
Servings 6 people

Equipment

  • 1 Knife
  • 1 Blender
  • 1 saucepan
  • 1 soup strainer/sieve
  • 2 bowls
  • 1 whisk
  • 1 Oven
  • 2 trifle bowls
  • 1 Piping bag
  • 1 Piping nozzle

Ingredients
  

  • 150 g fine semolina suji / rava
  • 75 g castor sugar
  • 60 g oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 180 ml cultured buttermilk plain chaas
  • 25 g desiccated coconut

Vanilla cream

  • 250 g cream 25% fat
  • 1% fat tbsp cornflour
  • 3/4 tsp agar agar
  • 25 g sugar
  • 1/2 tsp vanilla extract

Mango sauce

  • 300 g fresh mango puree strained
  • 50 g sugar
  • 1 tbsp cornflour
  • 1/2 lime juice of
  • 1 tbsp ghee

To layer and top

  • 3 fresh mangoes diced

Instructions
 

Semolina/Suji Coconut cake

  • Makes two 5" cakes/trifles
  • Lightly grease and line two round 5" baking tins.
  • Place all the ingredients in a large bowl and whisk until smooth.
  • Divide between prepared tins, approximately 245g per tin.
  • Now begin preheating the oven to 180c for 10 minutes.
  • Bake for about 25-30 until light golden brown and the tester comes out clean.
  • Cool in tins for about 15 minutes, then gently demold and cool completely on cooling rack. Be gentle since the crumb will be quite tender.

Vanilla cream

  • Whisk together all ingredients in a heavy bottom pan, then simmer, stirring constantly till thickened like a custard, 5-7 minutes.
  • Cool, whisking on and off to keep a skin from forming on top. The pudding will thicken as it cools.

Mango sauce

  • Whisk together the mango puree, cornflour and sugar in a saucepan.
  • Simmer over low heat for 5-6 minutes, stirring constantly.
  • Once slightly thickened, take off heat and whisk in the lime juice and ghee.
  • Cool, then transfer to a glass jar and chill.

Assemble

  • Place the cake at the bottom of the serving dish and top with diced mangoes, followed by the vanilla cream and mango sauce.
  • Finish off with diced mangoes. Pipe over with whipped cream if desired.
  • Garnish with fresh rose petals and mint.
  • Refrigerate for 3-4 hours/overnight to allow the cake to get nice and moist.

Video

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A post shared by Deeba Rajpal (@passionateaboutbaking)

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