11 Apr2008


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!



  1. rachel says:

    this look good and very eaasy.will definitely try this this summer when we have access to manila mangoes.

    Apr 11, 2008 | 9:01 am


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  3. lee says:

    my waistline will trifle in size

    Apr 11, 2008 | 9:35 am

  4. lojet says:

    Can also use graham crackers instead of broa and it’s delicious after freezing.

    Apr 11, 2008 | 9:46 am

  5. Liz Tolentino says:

    Mango Float! Yes, graham crackers are the way to go when you don’t have lady fingers, bizaare as it may seem though but my lola used to make this with crushed store bought “sunflower” crackers, you know that yellow crackers of our youth… Just imagining chunks of sweet, juicy mangoes ensconced with thick sweet cream served frozen… Way better than commercially available ice cream these days…

    Apr 11, 2008 | 10:17 am

  6. Quillene says:

    Thanks MM!

    Now I can’t wait to get off work to try this out! :)

    Have a good weekend MM!

    Apr 11, 2008 | 10:37 am

  7. kasseopeia says:

    I made one with a graham-butter crust and sliced canned peaches last week. Brought four containers to the office and 4 empties came back after lunch. Hehe.

    I used condensed milk and AP cream with a bit off vanilla. I wonder if this will work with chocolate cake. And rum. And prunes! Let’s experiment!

    Apr 11, 2008 | 11:41 am

  8. LC says:

    Yum! I frequently make a trifle of store bought meringue, layered with whipped cream, bananas, and berries in season. Sort of “boccone dolce” — an italian dessert.

    Apr 11, 2008 | 11:58 am

  9. dee says:

    Hi MM, at which point did you add the rum? Did you soak the broas in them? Thanks!

    Apr 11, 2008 | 2:11 pm

  10. elaine says:

    “my waistline will trifle in size” hahaha, Lee! That’s funny…mine already did!

    Apr 11, 2008 | 7:06 pm

  11. joey says:

    This looks delicious and I think I do have some broas lying around :)

    Lee! I had to pick myself off the floor from laughing after reading your comment!!! :)

    Apr 11, 2008 | 7:09 pm

  12. Lani says:

    Very simple to make but looks really delicious.

    Apr 11, 2008 | 8:05 pm

  13. Katrina says:

    I grew up with this, though we called it refrigerator cake or icebox cake. We also used broas, usually brought back from trips to Lucban during the fiesta. But the cream we used was more like a custard — milk cooked down till thick. Simple, down-home comfort food!

    Apr 11, 2008 | 8:14 pm

  14. u8mypinkcookies says:

    we use graham crackers when doing this! hehe.. mango float! or instead of mango, we use the canned fruit cocktail also.

    Apr 11, 2008 | 9:02 pm

  15. betty q. says:

    So that mine, my hubby’s and my boys’ waistlines and cholesterol count will not “TRIFLE” in size as Lee said…hahaha…I use drained plain yoghurt (drained in mesh strainer lined with cheesecloth for about 2 to 3 hours in refrigerator and sweetened with a bit of honey and a splash of vanilla) in place of the custard. I also make a berry compote….top the broas or sponge cake with the berry compote, then top the berry compote with the thickened sweet yoghurt…then topped with sliced mangoes and pistachio nuts…My family’s waistlines do not “TRIFLE” in size…try it LEE…it’s REALLY REALLY GOOD!!!

    Apr 12, 2008 | 12:30 am

  16. jdawgg says:

    Hey Marketman,

    Hello and thank you for the idea. This a keeper and I will not be surprise if “BILBIL NI MISIS” does “TRIFLE” and my bilbil too. It’s so hard to keep my “girlish figure” with all this sinful recipe you come out with. Have a Good Weekend to you and everyone else.

    Apr 12, 2008 | 12:49 am

  17. kitkathie says:

    Hello MM, I can imagine tasting it right now! Yumyum! Loved Ms. BettyQ. suggestion on the yoghurt ,, thanks

    Apr 12, 2008 | 12:51 am

  18. betty q. says:

    Kitkathie:…glad you loved the yoghurt suggestion…here’s a serving suggestion as well…use a MARTINI glass and layer the components…your family will think you slaved the whole day to do this!!!…to make it look even fancy schmancy…use a melon baller to scoop the mangoes and add a sprig of mint leaf!!!

    Apr 12, 2008 | 1:52 am

  19. suzette says:

    what a coincidence, i was just looking for a strawberry rifle recipe in the net… i’m doing a “vacuum cleaning” also, figuring out what to do with the last zesto box of strawberries from our recent baguio trip. i’ll just use my old refrigerator cake recipe, quite similar to yours. for sure this will be wiped out also in no time :)

    Apr 12, 2008 | 1:05 pm

  20. suzette says:

    Trifle not rifle hehehe

    Apr 12, 2008 | 1:14 pm

  21. corrine says:

    betty q, isn’t that yoghurt thing called labneh or labnah? It’s in my to make list. I didn’t imagine it can be used in a trifle. Would try that one! Thanks!

    Apr 12, 2008 | 5:19 pm

  22. betty q. says:

    Corrine: Yup, that yoghurt thing is LABNEH…also used in Lebanese or Middle Eastern Cuisine…BUT if you strain it for a longer period of time, you will get YOGHURT CHEESE which is what is mainly used for Lebanese cooking and called LABNEH…I THINK!!! The texture is something similar to “kesong PUTI”…However, I normally only strain it for no longer than 2 to 3 hours so it still is creamy…you still want the texture of a custard when you use the strained yoghurt in trifle.

    Apr 13, 2008 | 7:59 am

  23. betty q. says:

    Blutooth: I used to work in one Vancouver’s finest dessert restaurants way back when…got married, then the babies came…and now am a stay home mom! One of the restaurants’s biggest seller is their chocolate trifle…do you have a recipe for chocolate pudding?…and a really nice chocolate cake?…If not, send me an e-mail…bettytrinidad@hotmail.com…it is quite a long recipe since there are few components to the trifle….chocolate cake..then berry compote…then chocolate rum mousse or pudding…fruits and then the glaze…hope you have the time…I used to make a low fat verison of this chocolate trifle using chocolate angel food cake…let me know which you prefer..

    Apr 14, 2008 | 1:00 pm


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