Mango trifle recipe

Ingredients

• 1 sponge cake, sliced
• 3–4 tbsp marmalade
• Plenty of amaretto liqueur
• 1 ripe mango, chopped
• Fresh custard
• Whipped cream
• handful of chopped almonds
• 3 leaves gelatine, soaked in cold water to soften
• 100 g caster sugar
• 200 ml orange juice, strained
• 100 ml passion fruit juice
• Squeeze of lemon

Method

1. Warm 100ml water with the sugar. Remove from direct heat, dissolve the softened gelatine in the syrup, then add the orange, passion-fruit and lemon juices. Pour into a shallow dish, cool and refrigerate until set.
2. Spread marmalade over half the sponge slices and place them in a trifle dish. Add amaretto and allow it to soak in.
3. Add the mango and pieces of jelly, cover with the remaining sponge and more amaretto, then add custard and chill.
4. Top with whipped cream and chopped almonds immediately before serving.