This is not a fancy recipe. In fact, it would fall into my “vacuum cleaner” category… which means I was watching the contents of our fridge during a long holiday, looking out for ingredients which may not find a use or be consumed, so I came up with this very loose relation to a trifle. It was a hit. Took just minutes to make, a few hours to chill, and it was consumed faster than you can imagine. I wasn’t even going to do a post on it, but several requests in the comments section of the previous post, and some private emails sent my way, changed my mind on this one… Think of this as a roadmap rather than a recipe and feel free to experiment on your own version. The ingredients I spied in the kitchen/fridge were: a full package of brilliant broas from Osang’s in Bohol (a friend sends me far too much of these broas knowing that I simply cannot resist them) and if you don’t have these, you might have sponge cake, butter cake, pound cake, ladyfingers, or similar ingredients that can be used instead. I also found an incredible amount of milk, cream, thickened cream and whipping cream in our fridge due to various ice cream experiments, but you could also use mascarpone if you had it, or if you are really determined, make a custard sauce from scratch. We had mangoes up the wazoo as I went a little bit (5-10 kilos) overboard at the market when the vendor said the price was just PHP40 a kilo. If I had explored further, I would have also found the frozen blackberries and raspberries which WOULD have made a brilliant addition to this trifle… There was also some good aged Tanduay rhum in the bar and you could conceivably use pear or fruit brandies, and other alcoholic flavorings if you are inclined.
To make, use containers that can withstand the cold of the freezer – I used recycled disposable foil cake tins. Make a cream mixture using heavy cream and other types of cream or milk and put a little at the bottom of the foil tins. Line with some broas. Add some scooped ripe mango flesh. Add some whipped cream. More heavy cream. Some condensed milk if you want it sweet, though I just added sugar to the whipped cream rather than using the condensed milk. Then another layer of broas, more mangoes, cream, etc. and you get the picture. just try to balance the cream to cake/broas mixture and do not scrimp on the fruit. Top with more fruit so you know what the dessert is. Then cover with foil and stick this in the freezer for several hours before serving.
If this dessert is served semi-frozen, you will need 4-5 hours in the freezer. Scoop it out with a spoon and don’t worry about it looking like a mess… Considering how minimal the effort involved was to make this dessert, the results were surprisingly good. Three foil tins disappeared after a large dinner. Again, feel free to improvise… you might try canned peaches, apricots or even cherries, include bits of stewed dried mangoes, etc. Think about using up extra meringue this way. Throw in some toasted almonds, macadamias or cashew nuts. A nice cool summer dessert or snack. Oh, and here is another Marketman trifle in case you are interested… Oh, and here is yet another “trifle” recipe. Enjoy!