Mango & Raspberry Trifle 




COOK TIME 1 ½ Hours (not including jelly setting time)


For the Jelly:

  • 170g Huletts Castor Sugar
  • 250ml warm water
  • 250g frozen raspberries, blended until smooth
  • 13g powdered gelatine
  • **Optional: or 2 x boxes shop bought raspberry jelly made to pack instructions is also perfect here

For the white chocolate ganache:

  • 2 cups white chocolate chips
  • 3 cups cream

For the Italian Meringue:

  • 4 egg whites
  • 400g Huletts Castor Sugar/Huletts Icing Sugar
  • 250g fresh or frozen mango chunks
  • 250g fresh or frozen raspberries
  • 600g plain vanilla sponge cake, chopped into squares
  • ***Optional: seasonal berries & gold leaf to garnish


  1. Make the Jelly as per on pack instructions OR get the castor sugar, water and bended raspberry into a pot on the stove top and heat through at a medium heat, stirring until the sugar has dissolved.
  2. Remove from the heat and pour through a sieve to strain. Stir in the powdered gelatine, making sure it has dissolved properly. Pour into a bowl and set in the fridge for at least 3 hours.
  3. Stir together the white chocolate chips and cream in a medium, microwave-safe bowl. Microwave on high for 1 minute. Remove from the microwave and let sit for 1 minute.
  4. Whisk until smooth. If needed, microwave again in 15 second increments, whisking in between until the white chocolate has melted completely. Cover loosely and place in the fridge to cool, at least 30 - 35 minutes. (Mixture does not need to be completely chilled, just cool to the touch.)
  5. Mix the egg whites and castor sugar or icing sugar in a small pot and heat lightly over a double boiler on the stove, whisking throughout, until the sugar has totally dissolved. Then beat on high with a handheld beater for 10 to 15 minutes until the meringue is glossy and stiff.
  6. Layer the ingredients in a glass trifle dish or individual glasses in the following order starting from the bottom: Raspberries, jelly, sponge cake, white chocolate ganache, mango, raspberries, jelly, sponge cake, white chocolate ganache.
  7. Top the trifle with generous spoonful’s of marshmallowy Italian meringue. Garnish with seasonal berries and gold leaf or gold dust.
  8. Optional: Blowtorch the Italian meringue as an additional finishing touch.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g