Mango & Almond Trifle


  • Cake:
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 6 large eggs, room temperature
  • 1/2 cup +2 tablespoons sugar
  • 1 teaspoon vanilla
  • Fruit:
  • 4 large mangoes
  • 1/3 -2/3 cup sugar, or more if needed
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon almond extract
  • Syrup:
  • 1/3 cup sugar
  • 1/3 cup orange liqueur
  • 1/2 cup lightly toasted almonds
  • 1 cup Sweetened whipped cream


  • Cake: Preheat the oven to 350F. Grease and flour and line with parchment paper two 8" cake pans.
  • Sift together the flour and baking powder. Separate the eggs. Beat (only) 4 of the whites (save the other 2 for another use). Beat the whites at medium speed until they hold soft peaks. Add one tablespoon of sugar and beat for 1 minute then add another 1 tablespoon of sugar and beat for another minute until the egg whites hold a firm (not stiff) peak. They will be shiny. Hold aside in another bowl.
  • Take the same mixing bowl and add the 6 yolks and add 1/2 cup sugar, the vanilla, and 3 tablespoons of hot water. Beat at medium-high speed for a full 5 minutes until light in color. Gently fold the flour in in two additions. Fold the whites into the yolk/flour mixture in three addtions.
  • Gently spread the batter in the prepared pans. Bake about 15 minutes until springy to the touch. Cool on a rack for about 10 minutes, then turn out onto a rack and peel off the paper. Cool completely.
  • Peel and cut the mangos into 1" pieces, placing in bowl. Mash with a fork. Add 1/3 cup sugar, mix and allow to stand about 30 minutes to macerate. Strain the mixture and put into a medium saucepan. Simmer until reduce to 1/2 cup. Stir in the mango and simmer another 5 minutes. STir often. Remove from the heat and stir in lime juice, almond extract and enough sugar to sweeten to your taste.
  • The syrup: In a small saucepan combine 2/3 cup water and 1/3 cup sugar. Bring to a boil. Stir to dissolve. Cool slightly, then stir in the orange liquor.
  • Assembling: Place one circle on a shallow serving dish. Brush with syrup. Place half of the fruit mixutre on top, then top with the other circle. Brush with remaining syrup and remaining fruit mixture. Smooth the top and refrigerate for several hours. Before serving sprinkle the top with toasted almonds. Pipe lightly
  • sweetened whipped cream around the edges or top with whipped cream for each serving.


  • SERVINGS: 10
  • SOURCE: Adapted from Rick Bayless