Trifle is a classic British pud and a firm favourite here in the valley. We’ve given this one an exotic twist by adding ripe mango and we’ve used our 0% Fat Greek Style Natural Yogurt to replace some of the custard and cream.
1. Cut the cake into chunks and arrange at the bottom of individual sundae glasses. Halve the mango and chop one half into small, bite-sized pieces. Scatter these over the cake along with 100g of the raspberries.
2. Blend the remaining mango into a smooth purée and, in a separate bowl, do the same with the remaining raspberries. Drizzle the marsala over the cake (if using) and follow with the purées.
3. In a separate bowl, whip the cream into stiff peaks then combine with the custard. Gently spoon the custard and cream mixture over the cake, fruit and purées. Next, add a layer of the yogurt, gently spreading it from the edges into to the centre of the bowl. Chill for 1-3 hours until it all firms slightly.
4. When ready to serve, scatter the remaining raspberries over the top of each glass.