Mango Trifle

Name: Mango Trifle
Ingredients: 4 tablespoons orange liqueur Grand Marnier or cointreau; 6 orange juice tbspfresh; 3 1/2 ounces sponge fingers halved; 3 egg yolks; 5/8 cup caster sugar; 8 tablespoons orange liqueur; 1 3/4 cups mascarpone; 5/8 cup icing sugar sifted; 2 mangoes ripe, about 675g total weight; 5/8 cup double cream whipped to soft peaks; 2 tablespoons caster sugar; 1/2 ounce candied peel cut into slivers; 5/8 cup double cream whipped to soft peaks; 3 1/2 ounces physalis

14 ingredients

8 steps

Ingredients

4 tablespoons orange liqueur Grand Marnier or cointreau
6 orange juice tbspfresh
3 1/2 ounces sponge fingers halved
3 egg yolks
5/8 cup caster sugar
8 tablespoons orange liqueur
1 3/4 cups mascarpone
5/8 cup icing sugar sifted
2 mangoes ripe, about 675g total weight
5/8 cup double cream whipped to soft peaks
2 tablespoons caster sugar
1/2 ounce candied peel cut into slivers
5/8 cup double cream whipped to soft peaks
3 1/2 ounces physalis

Directions

1

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.
2

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.
3

Leave to cool.
4

Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.
5

Halve stone and peel the mangoes and mash or liquidise their flesh to a smooth puree.
6

Carefully fold together the cooled custard mascarpone mixture mango puree and whipped cream pour over the sponge base and chill for 20-30 minutes.
7

Make the topping: stir the sugar and candied peel into the whipped cream and spoon over the trifle.
8

Decorate with physalis leaves and more strips of candied fruit and chill for up to 2 hours before serving.