This week’s Great British Bake Off was all about desserts and the themes were trifles, floating islands and petit fours. My first thought was “I wanna make macarons!” well, that didn’t quite work out (see below) but I ended up going for a trifle as I had never made one before. Plus, I had the idea for a mango, white chocolate & cardamom flavour pairing that I was eager to test out with it.
It bothers me quite a bit that I seem completely unable to make macarons. This is my third try, with about 3 batches each go, so a total of 9 tries and all have been failures. The pictures below show my last 2 tries (ever!!!!!!!!!!!!!!! or at least for a while.) The first picture is hilarious, I had a slight hysterical break down looking at them. And the second ones don’t look tooooo bad, just quite browned on top… however they are not cooked inside :-( Considering the amount of effort it takes to make them, not to mention the mess, I’ve given up for now. But I still really want to master them. They’re so cute and tasty and seeing Becca’s adorable mini macarons on GBBO made me very jealous! Anyone know any good macaron making classes around London/South East area?
I’d never made trifle before, so I really did have no idea what I was doing. First off, it tasted really good, loved the flavours and the textures were nice, although I could have done with soaking my sponge a bit more as it was a little dry. In terms of being pretty and presentable , not so happy… but it could also could have been worse. So all in all, not bad for a first try and LOVED the flavour combination. The cardamom gives a really subtle taste, spice and earthiness against the sweetness of the mango and white chocolate.
Things I learned from GBBO:
- If using custard, make sure it belongs to you before using it…
Things I learned from my own attempt:
- Make a mini individual trifle along with the main one. That way you can taste how it turned out without spoiling the look of the dessert.
- Whilst it’s important not to let the sponge go soggy, don’t be so overly cautious that it ends up too dry (like mine.)
- 300g sponge cake
- Approx 600g fresh mango, cubed
- 500g mascarpone
- 284ml double cream
- 200g white chocolate
- Approx 10 cardamom pods, crushed
- 50ml rum
- Slice the cake into 1/2 inch slices and line the base of a large glass serving bowl. Pour over the rum and scatter over half of the fresh mango, squishing it a little to let the juices run. Leave in the fridge to let it soak for about 30 minutes.
- Meanwhile, Pour the double cream into a saucepan and add the crushed cardamom pods. Bring to the boil then turn the heat down very low. Place a heatproof bowl on top of the saucepan to melt the white chocolate. Take off the heat and let the cream infuse and white chocolate cool separately.
- Whisk the mascarpone until thick and moussey then whisk in the white chocolate and cardamom cream until well combined.
- Take the trifle out of the fridge and spread half of the cream on top to create a thick layer.
- Then add another mango layer.
- Top with the rest of the cream and decorate with a couple of fresh mango slices and some grated white chocolate.