Summer Trifle

Well 2012, I can't believe it! Happy New Year to everyone, I hope you all had a fantastic break, with lots and lots of delicious food.


I have just got back from 2 weeks of sun and surf, we have beached hopped from gorgeous Byron Bay to beautiful Noosa! We had the most amazing time, with a tan to prove it. Eaten way too much and had way too much sun!!


The highlight of my trip was breakfast at Harvest Cafe,  Newrybar which is set in a historic 1900's cottage. Everyone had an amazing meal and all the food is made from local organic produce. We had a look at the bakehouse which has been running for 99 years and still going strong. Oh and I had my first Dandelion coffee is was so good!


Holiday's are over and what a bummer! Its time to take the cards down and pull the Christmas tree down....it feels so empty without all the pretty decorations. But we have to face reality we can't be on holidays forever....... but I wish we were! 


Every summer holidays it is a tradition to make a summer trifle. This year was made with  beautiful fruits I bought from the Eumundi  Markets. They had the most gorgeous mangoes and cherries. Please be adventurous and use any fruit you like.

Summer Trifle

2x 85g packet of strawberry jelly crystals

250g Madeira cake, cut into slices

1/4 cup of sweet sherry

600ml home made custard

4 mangoes seeded and chopped

2 cups of cherries chopped

300ml dollop cream

2 tablespoons of flaked almonds

Make jelly according to directions and pour into a shallow container refrigerate for 20min or until almost set

Arrange cake around the sides and base of a 3L bowl, sprinkle over sherry

Make custard and allow to cool in the fridge

Pour jelly over cake, refrigerate for 20min. Top with cherries and mangoes

Pour custard on top of the fruit

spread the cream over the custard and sprinkle with nuts

Refrigerate for 3 hours or overnight. 

Mango Tart

I'm so hot. I need ice-cream with caramel sauce. I want mango!
Ok maybe I could do with putting the air-con on and putting my feet in a bowl of ice!
Well I do have mangoes that is a plus. Is there anything better than summer fruit especially fresh mango…sweet and refreshing, gorgeous!
At least I am doing something that is a little healthy ummm….. mango?
Anyway you will forget about your wast after trying this desert. There is something about the texture of mango and custard that complements each other and the lightness of this Mango Tart is a perfect summer desert! 

Mango Tart

1 quantity of sweet shortcrust pastry

1 cup of milk

1 teaspoon of vanilla extract

6 egg yolks

3/4 cup of caster sugar

3 tablespoons cornflour

25g butter

1/2 cup of cream, lightly whipped

3 mangoes, peeled and sliced

On a floured surface roll out pastry to 3mm thick. Lightly press the pastry into a 23cm tart tin and freeze for 30 minutes. Preheat the oven to 180 degrees
Remove from the freezer and line with baking paper. Fill with baking weights and bake for 10min. Remove the weights and bake for further 10 minutes.
Place the milk in a small saucepan over a medium heat and heat until it reaches boiling point add vanilla and remove from the heat.
Place egg yolks and sugar in a bowl and beat until thick.Add the cornflour and hot milk and stir until smooth.
Place the mixture into a clean saucepan over a medium heat and stir constantly for about 15min, or until thickened. Using a whisk to stir is great to prevent lumps.
Bring the custard to the boil, turn the heat down and cook for another 2 minutes.
Remove from the heat and add the butter, stir till combined.
If your custard is lumpy strain the mixture into a bowl. Refrigerate until cold. Fold through cream.
Remove tart from tin and place on a serving plate. Pour in custard and arrange mango slices decoratively on top.
Make sure you place the mango slices starting from the middle and work outwards.


It is late spring and mango season has started!