Easy Fruit Trifle with Yogurt and Mango

Trifle is an English layered dessert made from yesterdayʼs sponge cake. Fruit trifle with yogurt and mango. Mango can be replaced with any other fruits and berries: orange pulp, strawberries, blueberries, pears (soft varieties), grapes, etc.
cook time: 40 min
Nora Vaughn
Easy Fruit Trifle with Yogurt and Mango

Nutrition Facts (per serving)

179
Calories
6g
Fat
19g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Sugar (or sweetener or honey) 40 g
Vanillin (on the tip of a knife) 2 g
Cream (33%) 200 g
Yogurt 150 g
Liquor (or something else for soaking the biscuit. Not necessary at all) 60 ml
Mango (Any fruits and berries) 1 pc
Sponge cakes g

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Biscuit scraps or cake scraps are suitable for trifle. I had 2 store-bought cake layers left over from the pie and I used one of them in this dessert. To do this, I left it on the table in the evening so that it would dry out a little overnight.

Step 3

Step 3
Peel the mango, remove the pit. Cut the pulp into small pieces.

Step 4

Step 4
Cut the biscuit into small pieces.

Step 5

Step 5
Beat cold cream with sugar and vanilla into a strong, stable foam.

Step 6

Step 6
Place pieces of biscuit on the bottom of bowls or glasses, pour liqueur on top (I use egg liqueur according to the recipe: https://1000.menu/cooking/29618-yaichnyi-liker) or cognac. Place some yoghurt on the sponge cake. Place some mango slices on top. Spread some whipped cream over the mango. Repeat layers again. Place the finished dessert in the refrigerator for 20-30 minutes. Before serving, garnish the dessert with mango pieces, biscuit pieces and mint.

Additional rubrics

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