Skip to main content

Butterscotch and mango trifles

Skip to IngredientsSkip to Method

This mango trifle is a show-stopping dessert. With rich butterscotch sauce adding the finishing touch, it’s sure to be the talk of the party.

  • Serves12
  • Cook time15 minutes
  • Prep time15 minutes, + cooling & 2 hours chilling time
Butterscotch and mango trifles


  • 1 cup (250ml) orange juice
  • 1/2 cup (110g) caster sugar
  • 2 tsp gelatine powder
  • 1/2 cup (125ml) Cointreau liqueur
  • 1/2 x 450g Coles Make at Home Double Sponge, cut into pieces
  • 1 1/2 cups (375ml) pouring (pure) cream
  • 250g tub Coles Mascarpone
  • 2 firm mangoes, stoned, peeled, thinly sliced
  • 1/4 cup (35g) macadamias, toasted, coarsely chopped

Butterscotch sauce

  • 40g unsalted butter, chopped
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) pouring (pure) cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the orange juice, sugar and 2 cups (500ml) water in a small saucepan and place over medium heat. Bring to a simmer and cook, stirring, for 3 mins or until sugar dissolves. Remove from heat. Sprinkle over the gelatine and whisk until the gelatine completely dissolves. Add Cointreau and set aside to cool slightly.
  2. Step 2

    Pour orange juice mixture evenly among large wine glasses. Place in the fridge for 1 hour or until jelly is almost set. Divide sponge evenly among glasses and gently press to submerge in jelly. Place in fridge for 1 hour or until set.
  3. Step 3

    To make butterscotch sauce, place butter and sugar in a medium saucepan over high heat. Cook, stirring, for 5 mins or until sugar dissolves. Gradually add cream, stirring to combine. Bring to the boil and cook for 4-6 mins or until sauce thickens slightly. Set aside to cool.
  4. Step 4

    Use an electric mixer to whisk cream and mascarpone in a bowl until firm peaks form. Add half the butterscotch sauce and swirl through the cream.
  5. Step 5

    Spoon cream mixture over the jelly. Top with mango, macadamia and remaining butterscotch sauce.