Like the idea of smothering mangoes and strawberries in cream and sandwiching them between Madeira cake? So do we! With this delicious no-bake dessert recipe, you don’t even need to turn the oven on.
400ml double cream
2 tbsp icing sugar mixture
250g tub crème fraîche
2 tsp orange blossom water
2 x 450g packets Madeira cake
250g large strawberries
80ml (1/3 cup) Cointreau or triple sec liqueur
Edible flowers, to decorate
Sliced pistachio nuts, to serve
- Grease a square 20cm (base measurement) cake pan and line with baking paper, allowing paper to overhang. Place cream and sugar in a bowl. Use a balloon whisk to whisk until soft peaks form. Add creme fraiche and orange blossom water. Whisk until thickened slightly.
- Trim the dark crusts from the cakes. Peel and thinly slice 1 mango. Hull and slice half the strawberries. Cut the cakes horizontally into 1cm-thick slices. Line the base of the prepared pan with half the cake slices, trimming to fit. Brush with half the liqueur. Spread one-third of the cream mixture over the cake. Top with the sliced mango and strawberries. Spread with half the remaining cream mixture. Cover with the remaining cake slices, trimming to fit. Brush with the remaining liqueur. Spread with remaining cream mixture. Cover the pan with plastic wrap and place in the fridge overnight to set and to develop the flavours.
- Peel and thinly slice the remaining mango. Hull and slice the remaining strawberries. Carefully remove the cake from the pan using the overhanging paper and place on a plate. Top with mango and strawberries. Decorate with edible flowers and pistachios.