• 1 loaf pound cake, cut into chunks
  • 1/2 pound fresh raspberries (or blackberries, blueberries, etc)
  • 2 cups mango puree
  • 2 cups custard
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon vanilla
  • fresh orange zest, for topping


  1. Make pound cake. When cooled, slice into bite-sized chunks.
  2. Make mango puree.
  3. Make custard.
  4. Whip cream and vanilla in a cold bowl with cold beaters.
  5. Assemble trifle: layer half of cake chunks, then half of mango sauce, then half of berries, then half of custard. Layer all in same order again. Top with whipped cream.
  6. Cover and refrigerate for several hours.
  7. Sprinkle orange zest all over the the top and serve.