How to make chocolate mango and pistachio summer trifle

Feast your eyes on Kate Patterson’s great-looking and tasty dish. Find the recipe here:

The chocolate, mango and pistachio summer trifle is a great dessert to enjoy at barbecues.

• How to make a fairy floss martini
• How to decorate rich butter cake

Chocolate mango pistachio summer trifle

Ingredients:

2 cups apple or blackcurrant juice, 3 tsp gelatine, 2 egg yolks, 300ml thickened cream, whipped, 1 1/2 cups orange juice, 3 mangoes sliced, 300ml extra whipped cream, 1/2 cup pistachios, chopped, 2-3 packets of almond toscani biscuits, 250gm mascarpone, 2 vanilla beans scraped, 1/3 cup caster sugar, 1 Flake chocolate bar, grated, 200g sliced almonds, toasted, 1.5 cups of raspberries.

Directions:

1. Place Apple/Blackcurrant juice in a saucepan, sprinkle the gelatine over and stand for a few minutes to soften. Warm over low heat, stirring until all the gelatine has dissolved. Pour into a glass serving bowl (so you can see the layers once they are assembled), and refrigerate for at least three hours untill set.

Kate Patterson said her teenaged children loved eating the trifle.

2. Beat the egg yolks and sugar until the mixture is pale and cream. All the vanilla bean seeds and mascarpone and beat until it is all combined.

Fold into the mixture the thickened whipped cream.

3. Once the jelly has set, you can then assemble the layers. Start by dipping the biscotti into the orange juice and layering it neatly like bricks around the inside of the bowl. Gradually fill most of the middle as well ,leaving enough room to pop a well of raspberries in the centre.

4. Spoon the mascarpone mixture over the biscotti and raspberries so you can see the neat layer, then sprinkle over the top with the sliced toasted almonds.

5. Layer the mango neatly in slices on top of the almonds, then top with dollops of whipped cream.

6. Scatter pistachios and flaked chocolate and serve.

The trifle includes a layer of sliced mangoes.

HARRINGTON Park’s Kate Patterson has the perfect dessert to enjoy at a relaxing barbecue on a hot summer’s day.

Her chocolate mango pistachio summer trifle is so delicious she says she has not had anyone not like it.

“The kids wolf it down,’’ the 46-year-old said.

“It’s very popular, believe me.’’

The mum of two teenagers said she scoured lots of different trifle recipes and she came up this version from a combination of several she found.

“I wanted a dish that wasn’t too sweet, and contained fruit, for those hot summer barbecues where you wanted the dessert to be an “all-in-one” affair, instead of making lots of different parts to a dish,’’ she said.

“This trifle recipe really fit the bill.’’

As an added bonus, Mrs Patterson said the summer trifle was really easy to make.

“You just have to make sure you don’t put too much gelatine in it or it sets way too hard and spoils the dish,’’ she said.

“You want the jelly so it’s beautifully wobbly when you splice into it and it melts on the tongue.’’

She also recommends people start making the summer trifle the day before you need it so the jelly sets overnight.

“Firm mangoes will also enhance the layers in the dish,’’ Mrs Patterson said.