Mango Trifle


Photo: flickr user Charles Haynes

Tags:

Fruit
tropical

Yield:

8.0 servings

Added:

December 26, 2009

Creator:

Anonymous

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Ingredients

4 tablespoons orange liqueur (Grand Marnier or cointreau)
6 tbspfresh orange juice
100 grams sponge fingers halved
3 lrg egg yolks
75 grams caster sugar
8 tablespoons orange liqueur
225 grams mascarpone
75 grams icing sugar sifted
2 ripe mangoes (about 675g total weight)
150 ml double cream whipped to soft peaks
15 grams caster sugar
15 grams candied peel cut into slivers
150 ml double cream whipped to soft peaks
100 grams physalis

Preparation

1
Citrus or bay leaves and extra candied peel tofinish
2
Stir together the liqueur and orange juice in a wide dish dip in the sponge biscuits and arrange over the base of a glass dish.
3
To make the filling mix the egg yolks sugar and 6 tbsp liqueur in a heatproof bowl over a pan of simmering water and whisk unti thick enough to leave a trail.
4
Leave to cool.
5
Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.
6
Halve stone and peel the mangoes and mash or liquidise their flesh to a smooth puree.
7
Carefully fold together the cooled custard mascarpone mixture mango puree and whipped cream pour over the sponge base and chill for 20-30 minutes.
8
Make the topping: stir the sugar and candied peel into the whipped cream and spoon over the trifle.
9
Decorate with physalis leaves and more strips of candied fruit and chill for up to 2 hours before serving.
10
Serves 8

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