This mango trifle celebrates everything we love about an Australian summer. Think layers of tropical fruit, creamy vanilla custard and Madeira cake soaked in Cointreau.
Ingredients
Method
Make the mango jelly according to directions on packet; pour into shallow container. Refrigerate for 20 minutes or until jelly is almost set.
Arrange the cake in a 3-litre (12-cup) trifle dish and drizzle with Cointreau; pour mango jelly over the cake; refrigerate for 15 minutes, until just firm.
Cut 2 mangos into thick wedges. Place on top of jelly. Refrigerate.
Place the flesh of 1 mango in a small food processor and process until smooth. Set aside.
VANILLA CUSTARD Place cream, milk and vanilla in a medium saucepan and bring to just below the boil. Whisk the egg yolks, flour and sugar in a heatproof bowl until smooth and combined. Gradually whisk in the cream mixture and return to the saucepan. Cook, whisking continuously, over low heat for 4-6 minutes, or until custard is thick. Transfer to a container, cover surface directly with plastic wrap and refrigerate until chilled.
Beat 200ml of the thickened cream until stiff peaks. Spoon the cold custard into a bowl and whisk to loosen. Fold the whipped cream into the custard until combined. Spoon the custard and the mango puree over the jelly. Refrigerate for 10 minutes.
To serve mango trifle, whisk remaining cream and vanilla to medium peaks. Slice remaining mango into slices. Top mango trifle with spoonfuls of cream and sliced mango, and sprinkle over pistachios.
