Updated: Dec 6, 2021
Wow it's been a long time since I've written a new recipe on the blog! I think it's about time I get back into it because the festive season always gets me in a baking mood 🥰
I love collaborating with Thai Food Online team because they have the best ingredients and whenever they ask to collaborate they always test my creativity! This time the challenge was Asian-inspired festive food. It was not easy, but after looking for so much inspiration online, I managed to finally land on this delicious and unique trifle recipe. I was inspired by Marion's Mango & Coconut Xmas Trifle but have changed a few things up down to my own preference. To make it easier for you, I've also added some links to where you can buy the more exotic ingredients needed for this recipe (most of which you can buy on Thai Food Online) so you don't need to worry about not being able to get the ingredients. You're welcome!
If you love the flavours of Asia, then try this festive treat out this Christmas! Thanks again Thai Food Online for sponsoring this post and the opportunity to collab 🎄
Serves: around 4 very generous servings - split this into 6 in my opinion!
Difficulty: Level 3 - not that hard but lots to do!
Wow factor: ⭐️⭐️⭐️⭐️⭐
The mango jelly:
75g caster sugar
150ml mango nectar or juice
Gelatin leaf (quantity needed for this depends on how much liquid you end up with after you boil everything together, please check your packet instructions!)
The genoise sponge:
1 large egg
50g caster sugar
45g plain flour
1/2tsp vanilla extract
13g unsalted butter, melted
The ube halaya whipped cream:
200ml double cream
You can buy ube halaya in a jar or you can make it with these ingredients below:
200ml boiling water
1/2tsp vanilla extract
20g unsalted butter
The sour lime syrup:
1/2 lime juice or more to taste
2 kaffir lime leaves, finely chopped if desired to give it even more exotic aromas
4 or 5 store-bought meringue nests or you can make them yourself
2 sweet Thai mangoes, peeled and chopped into cubes
Sago pearls (optional)
Glitter sugar (optional)
First up is the mango jelly. All you wanna do here is add sugar, water and mango juice to your pan and stir over medium heat until the sugar has dissolved.
Add in your pureed mango and wait til it comes to simmering point. When it has, remove from heat and measure how much liquid there is using a heat-proof bowl. Now calculate how much gelatine leaves you need based on how much liquid you have in the pan. Soak the gelatine leaves in cold water for at least 10 minutes and re-warm the mango liquid back to steaming point before squeezing and tossing in your soaked gelatine leaves.
Mix it all up with a whisk and ensure that the leaves dissolve. Pour the mango jelly mixture into a heatproof pouring jug or measuring cup and keep mixing until it is cool enough to pour into your dessert glasses.
Now pour your cool mango jelly mixture into your prepared dessert glasses. Once you have distributed the jelly equally, pop these glasses into the fridge while you take care of the other trifle bits.
Now let's focus on the genoise sponge. Pre-heat oven to 170 degrees fan. Line a small baking tray with baking paper and set aside.
Now whip your egg on medium speed until pale and frothy. Gradually add the sugar until pale and reaches ribbon-ing stage. Aka the stage where you take off the whisk and can create lil figure 8s on top without it dissolving back into the mixture super quickly.
When she is ready, add vanilla, sift over the flour and add in your melted butter. Mix with a spatula and gently incorporate everything together.
Pour into your prepared tin and bake for about 15 minutes or until it is ready (skewer comes out clean etc). When the cake is ready, take her out of the oven and let her cool down before chopping her up into little cake cubes.
While the cake is cooling, make your ube halaya whipped cream. First you will need to prepare the ube halaya. In a heat-proof mixing bowl, combine ube powder and boiling water. Mix well and cover with a lid. Let this soak for 30 minutes. After 30 minutes, tip mixture into pan and cook over medium heat.
Bring to a simmer and continue to mix so the bottom doesn't burn. It will take some time before it reaches the consistency we want it to. It took me about 20 minutes (maybe because I was so paranoid it might burn if I crank up the heat).
Once it has started simmering and thickening up like gravy, remove pan from heat and add evaporated coconut milk, condescend milk, and vanilla extract. Turn the heat back up on medium to high and keep on cooking until it thickens up even more into a spreadable Nutella constancy. We need her to be THICK. In the last few minutes, add butter and mix mix mix! Once the ube halaya is ready, tip the mixture into a jar and let it completely cool before mixing it with your whipped cream.
Speaking of whipped cream, I am sure you know this by now but all you need to do is tip double cream into a mixing bowl and whisk with electric whisk until stiff peaks form. Leave it in the fridge until your ube halaya is cool. When ube halaya is cool, take out whipped cream from fridge and use a spatula to incorporate the cream and ube jam into a nice and delicious purple-coloured cream. You can add the ube halaya as much or as little as you desire. Leave ube halaya whipped cream in the fridge until ready to assemble the trifle.
Now for the lime syrup! We're almost there guys. All you need to do is tip all ingredients into pan and cook over medium heat until the sugar has dissolved. Set aside to cool and we're ready to assemble!
For the sago pearls, you just need to follow the packet instructions and ensure they are cool before assembling the dessert.
Make sure that your loved ones are ready to eat the dessert in the next hour before assembling. Now to assemble, take out your dessert glasses from the fridge. Chop genoise sponge into little cubes and you can either spoon your whipped cream into your dessert glasses or tip the cream into a piping bag with a nozzle to make this dessert look extra fancy!
All you want to do is alternate the layers. First add the sponge cake, then mangoes, crush some meringue, pipe ube cream, add sago pearls and a few teaspoons of the lime syrup. Repeat until you reach the top of the dessert glass.
Finally, add a large-fish shard of meringue and other decor you want to put on top. Keep in the fridge if not immediately serving. GOOD LUCK!
Wow that was a long one, congrats on making it to the end of the instructions page! I am aware this takes a lot of effort but don't we all have loads of time during the hols? 😅 Let me know if you try it out by tagging us on Instagram! Thanks again Thaifoodonline for giving us the opportunity to collaborate on this special occasion and providing us with the ingredients! 🥳 #SezPK #Festive