Snøfrisk Trifle

Cream

2 tubs Snøfrisk Fresh spreadable cheese (250 g)
6 tbsp crème fraîche
1/2 vanilla pod
3 tbsp sugar
lemon

Scrape the seeds from the vanilla pod. In electric mixer, whip Snøfrisk and crème fraîche, sugar and vanilla seeds until stiff. Season to taste with lemon juice.

Orange cake (a ready-made sponge cake can be used)

100 g unsalted butter
1 orange, zest and juice
200 g sugar
2 egg yolks
200 g plain flour
4 egg whites
60 g sugar

Whip butter, sugar and grated orange zest until light and fluffy. Gradually add egg yolks and orange juice and, finally, the sifted flour. Beat sugar and egg whites until stiff. Fold the mixture gently into the buttercream. Pour cake batter into baking pan and bake in a pre-heated oven at 180ºC / 360ºF for 15–20 minutes.

Filling

1 mango

Peel and dice mango. Cut orange cake into small dices.

Jelly

4 passion fruit
2 oranges
6 tbsp sugar
4 leaves gelatine

Soak gelatine in cold water. Cut passion fruit in half and remove the pulp. Add orange juice and sugar and gently heat to a boil. Squeeze the water from the gelatine leaves. Add to the hot fruit juice mixture and stir well. Let cool at room temperature.

To serve

Layer mango and cake pieces in the bottom of a glass. Top with a little cream. Repeat with another layer of mango, cake and cream. Finish off with the cooled gelatine mixture and chill.