Individual Mango Chiffon Trifles

1. 1

   Arrange cake in the base of 6 (12 oz) serving glasses. Place jello crystals in a large bowl. Add 2 cups boiling water and stir until dissolved. Stir in 1 2/3 cups cold water then pour 1/2 the jello over cake. Chill. Cover remaining jello and chill until set slightly.

2. 2

   Spoon soft jello mixture over solid jello then top with mango puree.

3. 3

   For the lemon chiffon, beat 4 egg yolks, lemon zest and 1/4 cup sugar until thick and creamy. Gently heat gelatin and lemon juice until gelatin melts then whisk into egg mixture and beat until combined. Whip egg whites to soft peaks. Gradually add remaining sugar, beating until dissolved between additions. Fold into lemon mixture then gently fold in whipped cream. Spoon over mango puree and chill for 3 hours, or until set.

4. 4

   Decorate trifles with mango slices to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.