Mango & Raspberry Trifle
Looking for a dessert that truly shines? Our Mango and Raspberry Trifle is ready to take centre stage at your table.
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Ingredients
- 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
- 2 cups white chocolate chips
- 3 cups cream
- 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
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