Fiery Festive Spirit Mango Trifle

We asked our Head Chef Sam to come up with a festive, fun and delicious dessert using our Festive Spirit, and he delivered. Inspired by Kath and Kim because it’s iconic, noice, unusual.

 

FIERY FESTIVE SPIRIT MANGO TRIFLE RECIPE

1 packet of saviordi finger biscuits (available most supermarkets/deli’s)

500 ml of your favorite thick vanilla custard (I used creme pattisiere, a thick pastry cream, easy to make if you have time)

The best thick cream you can find

1 Mango, skin off & diced

3 Kiwi fruit, peeled, centre removed & diced

1 punnet strawberries, hulled & diced

Corowa Distilling Co Festive Spirit Fiery Ginger, to soak the biscuits and to swig

 

Mango Jam

500 g frozen mango cheeks, diced

3 cups caster sugar

2 cups water

1/4 cup lemon juice

1 cinnamon stick

3 cardamom pods, smashed

1 tbsp vanilla exract

 

Method

Bring water and sugar to a slow boil. Stirring to dissolve sugar. Once simmering, add mango and spices and cook gently for 30 mins, stirring occasionally. Add vanilla and lemon juice, skim off froth and cook for a further 30 mins until thick and glossy. Will keep in fridge for 4 weeks in and air tight container (or put into sterilised jars)

Assemble using some of your favorite glasses or jars, break up biscuits and lay in the botom of glasses. Generously drizzle Festive Spirit over biscuits and allow to soak in. Place custard in piping bag (or a ziplock bag and snip off an end). Pipe custard in, to cover biscuits, then spoon over mango jam. Place a dollop of thick cream on top, maybe another drizzle of Festive Spirit, then top with fruit. You can go off on your own tangent and do multiple layers, or different fruit, etc, just have fun and enjoy!

Recipe by Sam Massari, Head Chef at Corowa Distilling Co and all round legend. 

Shop our Festive Spirit, $65 per bottle here.