ترايفل المانجا

Whip the cold whipping cream with the Dream Whip envelope until stiff.

Add the cream cheese, caramel cream, cream, and condensed milk, then mix well until you get a smooth and homogeneous cream.

Cut the cake into slices and start forming the trifle layers in a large serving dish.

Layer the cake, then moisten it with a little mango or pineapple juice.

Cut the mango into cubes

Spread some of the cream cheese frosting over the cake

Add a layer of fresh mango cubes.

Add another layer of cake and then add the biscuits

Drizzle the cake with a little mango or pineapple juice.

Add a final layer of cream

Place the trifle in the freezer for half an hour to an hour

To make the jelly: Mix the mango juice with two tablespoons of starch, and cook until it thickens.

Pour the jelly on top of the trifle, let it cool and then put it back in the freezer for half an hour

Garnish with pomegranate seeds and mango cubes