Strawberry Mango Trifle with Lemon Whipped Cream

Strawberry Mango Trifle with Lemon Whipped Cream

Just recently my local "PBS" station aired a weekend long "Downton Abbey" Marathon and that got me in the mood to create a "British-like" dessert.  At first I thought "scones" but that makes me think of breakfast - so I decided on a Trifle.  I created this Trifle with a modern twist - Mangoes and Strawberries are a wonderful combination!  Also, there is a cream cheese pudding and the entire Trifle is topped with Lemon Whipped Cream.

Printable Recipe

10 to 12 cups of vanilla sponge cake or angel food cake (baked, cooled and cubed) (set aside until it is time to assemble the Trifle) (see the top left picture).

Cream Cheese Pudding

2/3 cup sugar

1/3 cup cornstarch

3 1/2 cups milk

3 egg yolks (slightly beaten)

1/2 block of cream cheese (4 oz) (at room temperature)

2 tablespoons butter

2 teaspoons vanilla extract

In a medium sauce pan, combine the sugar & cornstarch and stir until combined - slowly add in the milk and whisk until the sugar is dissolved.  Bring to boil over medium heat - stirring all the time (you will notice it start to thicken just before it boils).  Remove from heat.  Now take 1 cup of the hot mixture and pour into the egg yolks - stirring all the time (this will temper the eggs so that they won't become stringy).  Now it is safe to add this egg/milk mixture into the remaining hot pudding - again, stirring all the time.  Return to the burner and boil for 2 minutes (yes - stirring still).  Stir in the cream cheese while still on the burner  until smooth and creamy (see top right picture) - you might need to use a whisk.  Remove from heat.  Finally stir in the butter and vanilla.  Chill in the refrigerator for about 1 hour (or until it is time to assemble the Trifle).

NOTE:  You may use an instant pudding package if you prefer. (follow the directions on the package)

3 or 4 mangoes (peeled, pitted and cubed)

2 cups sliced strawberries (rinsed, stemmed and sliced)

Prepare the fruit as described above and place in 2 separate bowls (see picture above) - sprinkle with a little lemon juice to keep fresh until it is time to assemble the Trifle.

Lemon Whipped Cream

2 cups Heavy Whipping Cream

1/2 cup powdered sugar

1/4 cup lemon juice (lime juice tastes wonderful also)

Whip the cream (with an electric mixer) until it is almost whipped (peaks do not quite form).  Now add the sugar - whip for 30 seconds and then add the lemon juice and continue whipping until peaks form (see bottom left picture).

1 teaspoon lemon rind (for garnish) (optional)

Now it is time to assemble the Trifle

Assembling the Trifle

Using a large serving bowl - begin by spreading half of the cake cubes on the bottom.  Now add the mango cubes (see top left picture).  Next add half of the cream cheese pudding.  Now add the second half of the cake cubes and then the strawberries on top of that.  Next the second half of the pudding (see first picture below).  Finally top with the lemon whipped cream (see middle picture below) (garnish with lemon rind if you desire).

Chill for 2 hours in the fridge or serve immediately and ENJOY!!

(WHEN SERVING: MAKE SURE YOU SCOOP DOWN TO THE BOTTOM TO GET ALL OF THE LAYERS)

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