Ingredients

2 cups fresh raspberries (about 1 pint)

1 large ripe mango

1/2 cup large coconut flakes (optional)

2 cups Sprouts vanilla wafers (whole cookies, slightly mounded)

1/3 cup salted butter (or unsalted butter plus 1/4 teaspoon salt)

4 oz cream cheese (1/2 block)

1 cup heavy whipping cream

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 cup fresh raspberries (8-10 berries, set aside from the pint above)

Instructions

Step 1: Rinse raspberries and set aside 8-10 berries (about 1/4 cup) on a paper towel to dry. Place the remaining raspberries in a bowl, sprinkle about one teaspoon of white sugar over them, stir gently, and refrigerate to allow the juices to develop.

Step 2: Peel and dice the mango, then set aside.

Step 3: Preheat your oven to 350°F (175°C).

Step 4: Spread coconut flakes on a baking sheet and bake for 2-3 minutes until golden and fragrant. Watch closely to prevent burning. Remove from oven and let cool.

Step 5: Place vanilla wafers in a plastic bag and crush into large crumbs using a rolling pin. Transfer crumbs to a bowl and stir in melted butter until evenly coated.

Step 6: Spread the cookie crumb mixture onto a baking sheet and bake for about 8 minutes, watching carefully. Remove and let cool on the baking sheet.

Step 7: In an electric mixer bowl, beat cream cheese until smooth. Add a few tablespoons of heavy cream and blend until combined. Slowly add the remaining heavy cream and whip on medium speed until thick but not fully whipped.

Step 8: Lower mixer speed and add powdered sugar and vanilla extract. Add the reserved fresh raspberries one or two at a time to tint the mixture your desired pink shade. Increase speed to medium and whip until the mixture is thick and fluffy. Add natural pink food coloring if deeper color is desired.

Step 9: Transfer the filling to a large piping bag fitted with a round tip or a large ziplock bag with a corner cut off for easy assembly.

Step 10: To assemble the trifle, begin with a spoonful of cookie crumble at the bottom of your serving dish, adding a few coconut flakes if using.

Step 11: Pipe a layer of filling over the crumble.

Step 12: Add a few sugared raspberries from the fridge and some mango pieces on top of the filling.

Step 13: Repeat the layers of cookie crumble, coconut, filling, and fruit until the dish is filled.

Step 14: Finish with a garnish of coconut flakes if desired.

Step 15: Serve immediately or refrigerate for up to one hour before serving.

Tips & Variations

Use slightly underripe mango for a firmer texture or fully ripe mango for extra sweetness.

Swap vanilla wafers for graham crackers or digestive biscuits for a different crumble texture.

For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and vegan cream cheese.

To enhance flavor, macerate the raspberries with a touch of lemon zest or a splash of liqueur before assembling.

If you prefer less sweetness, reduce the powdered sugar in the filling by a quarter cup.

Storage

Store the assembled trifle covered in the refrigerator and consume within 24 hours for best freshness. The cookie crumble may soften after a day, so it’s best enjoyed fresh or within a few hours. If you need to store the crumble separately, keep it in an airtight container at room temperature for up to 3 days. Reheat the crumble briefly in the oven to regain crispness before assembling.

FAQs

Can I prepare this trifle in advance?

You can prepare the components ahead of time, but it’s best to assemble the trifle close to serving to keep the cookie crumble crunchy.

What can I use if I don’t have fresh raspberries?

Frozen raspberries can be used but thaw and drain them well to avoid excess liquid in the trifle.