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Caramel Custard, White Chocolate & Mango Trifle Pudding

A delicious layer pudding, with layers of mango, white chocolate cream, cake soaked in mango juice and finally topped with a caramel custard dome. I am not lying, this is one of the best desserts in my blog.

Ingredients

  • 1 Sachet Instant Caramel custard powder (prepare as per package directions)
  • ½ Cup Whipping cream
  • 250 ml Thick cream
  • 114 Grams White Chocolate (Melted in microwave in 20 second bursts or in double boiler)
  • ¼ Cup Powdered sugar
  • Ripe Sweet Mangoes Cut into small cubes
  • Vanilla Cake I used pound cake
  • Mango juice
  • Pistachios

Instructions

  • Prepare caramel custard as per package directions. Pour into silicon moulds and refrigerate. (I always add less milk than what is mentioned in the package)
  • In a bowl, add whipping cream and powdered sugar. Whip well until you get stiff peaks.
  • Pour melted and cooled white chocolate into it and mix gently until combined or beat on very low speed until just combined.
  • Gently fold in the thick cream into the it.
  • Keep the cream refrigerated for an hour for it to set a bit. (This step is optional, you can use it directly to assemble too)
  • To assemble, place the cake in the mini trifle cup at the bottom.
  • Drizzle mango juice all over the cake.
  • Add mango.
  • Pipe the white chocolate cream into it.
  • Repeat the layer once more.
  • Finally place the caramel custard on top.
  • Garnish it with mangoes and pistachios.