Easter trifle
Ingredients
Lemon sponge cake
- 100 g butter
- 100 ml milk
- 2 eggs
- 85 g Dansukker Organic Sugar
- 90 g Dansukker Light Muscovado Sugar
- grated zest of 1/2 lemon, ideally organic
- 15 g lemon juice
- 180 g flour
- 10 g baking powder
Mango compote
- 300 g mango, frozen
- 1/2 lemon, approx. 30 g
- 50 g Dansukker Jelly Sugar Multi
Vanilla custard
- 3 egg yolks
- 70 g Dansukker Light Muscovado Sugar
- 5 g Dansukker Vanilla Sugar
- 20 g Dansukker Organic Light Syrup
- 300 ml whipping cream
- 15 ml rum, optinally
To decorate
- 400 ml whipping cream
Start with the lemon sponge cake. Set the oven temperature to 175°C, fan.
Melt the butter and add the milk. Set the mixture aside. Beat the eggs and sugar until fluffy. Add the butter mixture, lemon zest and lemon juice. Mix the flour with the baking powder and fold into the batter.
Grease a springform tin, about 23 cm in diameter. Bake in the lower part of the oven for approx. 18 minutes. Allow to cool.
Make the mango compote. Put the mango and lemon juice in a saucepan and thaw the mango. Add the jelly sugar and boil for 30 seconds. Liquidise the compote until almost smooth and pour it into a warm, thoroughly cleaned glass jar. Leave to cool in the refrigerator.
Make the vanilla custard. Whisk together the eggs, muscovado sugar, vanilla sugar and syrup until fluffy. Add the rum if you want. Whip the cream in a separate bowl and fold it into the mixture.
Cut the sponge cake into pieces and cover them with the custard. Lightly whip the cream. Set out six glasses. Divide half of the sponge cake between the glasses and top with the compote and cream. Repeat the layers once and serve the trifle.
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