Churro Trifle with Mango and Dulce de Leche - Wesson

Churro Trifle with Mango and Dulce de Leche - Wesson

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

2 hourss 22 minutes

Yields

16

Directions

  1. Line two baking sheets with parchment paper and set aside.
  2. Whisk together flour, 1 tsp cinnamon, ginger, and salt in a bowl.
  3. Combine milk, 3 tbsp sugar, and vanilla in a saucepan and bring to a boil, then remove from heat.
  4. Transfer milk mixture to a stand mixer bowl and beat in flour mixture until smooth.
  5. Add 1 egg and beat until dough comes together, then add the second egg and beat until smooth.
  6. Transfer dough to a large piping bag fitted with a medium star tip.
  7. Pipe long lines of dough onto prepared sheets and freeze for 30 minutes until partially frozen.
  8. Preheat Wesson Canola Oil to 350°F in a deep fryer or heavy-bottom pot at least 3” deep.
  9. Mix remaining cinnamon and sugar in a small bowl and set aside.
  10. Cut frozen churro dough into 4” lengths and fry in batches for 3–4 minutes until golden brown.
  11. Drain fried churros on a wire rack for 1 minute and toss in cinnamon sugar.
  12. Whisk sugar, cornstarch, egg yolks, and 1/2 cup milk in a bowl and set aside for custard.
  13. Blend diced mango into a smooth pulp and whisk in remaining milk in a saucepan.
  14. Bring mango mixture to a simmer, remove from heat, and temper with sugar mixture.
  15. Return custard to saucepan and cook, whisking, until thick enough to coat a spoon.
  16. Transfer custard to a bowl, cover surface, and let cool completely.
  17. Whip cream with sugar until soft peaks form and slice bananas into 1/4” rounds.
  18. Layer dulce de leche, churros, banana, and mango custard in a trifle bowl, repeating layers.
  19. Top trifle with whipped cream and toasted coconut.
  20. Make trifle 24 hours in advance for best flavor and store churros or custard as needed.

Tips

  • Chef’s tip: make ahead! Trifle is best when it is made 24 hours ahead of time so that all the flavors can blend.

Ingredients

  • 2 cups All-purpose flour
  • 2 tsp Cinnamon, ground, divided
  • 1 1/2–2 tsp Ginger, ground
  • 1/4 tsp Salt
  • 2 cups Milk
  • 1/2 cup Wesson Canola Oil
  • 6 tbsp Granulated sugar, divided
  • 2 tsp Pure vanilla extract
  • 2 Eggs
  • 4 cups Wesson Canola Oil, for frying
  • 2 1/2 cups Milk, for custard, divided
  • 1/3 cup Granulated sugar, for custard
  • 3 tbsp Cornstarch
  • 3 Egg yolks
  • 2 1/2 cups Mango, ripe, diced
  • 3 cups Cream, 35%
  • 1/4 cup Granulated sugar, for trifle
  • 4 Bananas
  • 1 1/2 cups Dulce de leche
  • 1/2 cup Coconut, shaved, toasted