DistributorsDesserts · CRESPO KITCHEN
Mango Sponge Trifle Cups
Individual layers of cake, fruit and whipped cream.
20 min approx.6 servingsFresh mango
Plus 1 hour chilling
Ingredients
- 250 g cubed vanilla sponge cake
- 400 g diced mango
- 250 ml whipping cream
- 30 g icing sugar
- 100 ml orange juice
- 1 teaspoon orange zest
Method
- Whip cream and sugar to soft peaks; fold in zest.
- Divide half the cake among 6 glasses and moisten with half the juice.
- Add half the mango and cream. Repeat layers with remaining ingredients.
- Chill for 1 hour before serving.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: