This is a breakfast that feels like a decadent dessert. So healthy, so delicious, so beautiful and so many fresh elements.
I love the versatility of this – it can be personalised to match your favourite flavours or fruits and can adapt to the seasons, or to what you have available in the fridge or pantry.Claudia Anton – thesugarologist
You will need:
- One trifle bowl or large glass bowl.
- Room in the fridge to chill the trifle.
Claudia used a 3 litre (20cm) sized bowl from Wilkie brothers – which holds a very decent quantity of trifle to feed a family for two days.
A little tip is to place an upturned glass on the jelly layer and pile the remaining layers around it – this add a little stability to the layers.
To make a vegan version of this trifle, replace the greek yoghurt with coconut yoghurt.
Start the trifle the day before by making the mango jelly and the granola.
Layer the ingredients on the morning of serving.
500g ripe mango flesh (about 2 large mangoes)
500ml orange juice
Juice of 1/2 lime.
75g raw sugar
2 teaspoons agar agar
Vanilla Bean Greek Yoghurt
1 kg tub of thick greek yoghurt
2 teaspoons vanilla bean paste
Honey to taste
Granola with Coconut:
4 cups rolled oats
3 tablespoons linseeds
4 tablespoons pumpkin seeds
1/2 teaspoon sea salt
3/4 cup coarsely chopped raw almonds
3/4 cup coarsely chopped cashews or macadamia nuts
2 cups large coconut flakes
85ml oil (grapeseed)
25ml golden syrup
1 teaspoon vanilla extract
4 – 5 passionfruit
1 small dragon fruit
Extra coconut for decoration
To make the mango jelly:
In a large saucepan, combine all the mango flesh, orange juice and water. Bring to boil then simmer until the mango is soft and pulpy and the mixture is reduced to 900ml. This will take around half and hour.
Process the hot liquid in a food processor or blender with the sugar and lemon juice until smooth. Strain the mixture back into the saucepan to remove any fibrous pieces of mango.
Allow to cool. You should have around one litre of liquid. Whisk in the agar powder and allow to sit for 10 minutes.Boil the mixture for another 5 minutes. Pour into the bottom of the trifle dish and chill to set overnight.
For the granola:
Heat the oven to 150 deg C, fan forced.
In a large bowl, mix the oats, nuts, seeds and salt. Keep the coconut separate. Heat together the oil, golden syrup, honey and vanilla in a small saucepan until combined and runny. Combine the liquids with the oat mixture and stir will until everything is combined.
Line a large sided Bakemaster baking tray with baking paper, or lightly grease a non stick tray. A large roasting pan also works well. Press the granola mixture in firmly. Bake for around 40 minutes or until the granola is golden brown.
During the last 10 minutes, place the coconut on a separate tray and bake until just browned. Cool everything completely. Break up the granola into chunks and mix through the coconut.
*Note that this quantity makes enough for the trifle as well as an extra jar of granola for breakfast or as a snack.
For the vanilla bean yoghurt:
Combine the yoghurt, vanilla bean paste and honey to taste.
To prepare the fruit:
Peel the mango and papaya and remove the seeds. Slice finely. Halve the passionfruit, reserving 2 halves for decoration. Remove the pulp from the other halves. Slice the dragon fruit and remove the skin. Cube or cut into shapes using a small cookie cutter.
Assembling the trifle:
Place a small downturned glass in the centre of the trifle on top of the jelly.
Spoon a layer of yoghurt onto the set jelly layer. Carefully layer the mango and papaya slices on the yoghurt and spoon over some passionfruit pulp. Sprinkle on small pieces of dragonfruit.
Top with a generous layer of granola.
Spoon extra yoghurt in the centre of the dish and decorate with extra slices of papaya, mango, passionfruit halves and dragonfruit. Sprinkle extra coconut on top.