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Sara Lee Poundcake- You will need 1 1/2 to 2 of these depending on the size of your trifle bowl…(ready made, you’ll find it it in the freezer section, by the phyllo dough etc, let it sit out about 15 minutes to thaw). You can either cut it into cubes or slices…
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3-4 Mangos
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1 jar Smuckers Peach-Mango Preserves
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Whipped Cream (I always make my own…1 qt heavy whipping cream, 1 tsp vanilla extract, 2-3 tbsp sugar)
Start by peeling and cutting the mango into cubes, set some aside for the garnish
Empty the whole jar of preserves into a pot and add the cubed mango. Cook on medium heat until preserves loosen up and keep stirring to incorporate mango cubes…you don’t want to cook the mango mush, the cubes should retain their shape. Remove from heat.
To assemble the trifle, start by spreading a little of the mango mixture in the bottom of your trifle bowl, than lay down the pound cake cubes/slices. Spread on a layer of the Mango preserves, followed by a layer of the whipped cream. Continue layering pound cake, mango mixture, whipped cream until you get to the top. Your very last layer should be the whipped cream. You can garnish anyway you like, what I do is put a mound of the cubed mango that was set aside in the middle, and then surround that with fresh raspberries. Once you’re done, refrigerate the trifle for at least 4 hours to let the flavors meld.
I have alot of different versions of this that I make depending on what fruits are in season. Another favorite of mine is a berry/lemon trifle…I use fresh raspberries, strawberries, blackberries & blueberries for the filling, and I fold lemon curd into the whipped cream…it is amazing!!
