Mango Trifle Recipe, Raspberry & Passion Jam, Coconut Meringue

Ingredients

INGREDIENTS FOR 6 PEOPLE

35 min + overnight resting

For the meringue

• 125 g icing sugar
• 2 egg whites
• 100 g desiccated coconut

For the cream

• 3 egg yolks
• 40 g sugar
• 50 cl full-fat milk
• 1 heaped tablespoon cornflour
• 1 vanilla pod
• 30 cl whipping cream

For assembly

• 1 jar of Raspberry & Passion jam
• 1 fresh mango
• A few fresh raspberries
• A little desiccated coconut

Instructions

PREPARING THE MERINGUE

1. Separate the egg whites from the yolks.
2. Pour the egg whites and sugar into a bowl. Whisk over a bain-marie and, using a cooking thermometer, bring the temperature up to 50°C. Remove from the pan and continue whisking with a mixer on high speed for about ten minutes until the mixture cools. Fold in the desiccated coconut.
3. Preheat the oven to 100°C and line a baking tray with parchment paper. Pipe or spoon domes of meringue onto the tray and bake for 1 hour with fan assistance. Remove from the oven and let cool.

PREPARING THE CREAM

1. Whisk the egg yolks with the sugar until the mixture turns pale.
2. Heat very gently in a saucepan, gradually adding the milk.
3. Add the scraped vanilla pod and the cornflour, and cook over low heat, whisking constantly.
4. Once the cream has thickened, remove from the heat and pour into a cold container. Cover with cling film pressed directly onto the surface and leave to set in the fridge.
5. Whip the well-chilled cream with a mixer and gently fold it into the cooled pastry cream.

ASSEMBLY

1. Peel and cut the mango into small cubes.
2. Break the meringue into rough pieces.
3. In clear glasses, alternate layers of cream, meringue, mango and Raspberry & Passion jam.
4. Finish with the remaining desiccated coconut and a few fresh raspberries.