This boozy mango and rum trifle is a truly tropical dessert!
ALSO TRY: Chocolate Mousse And Cherry Trifle Recipe
Ingredients
- 85g lemon-flavoured jelly
- 210g coconut macaroons
- 100ml dark rum
- 1 x 18cm plain Madeira cake, very thinly sliced
- 2 large mangoes, peeled and chopped
- Pulp and juice of 4 passion fruit
- 300ml double cream
- For The Custard:
- 600ml double cream
- 6 free-range egg yolks
- 75g caster sugar
- 3tbsp cornflour
- Physalis (gooseberries) and toasted desiccated coconut, to decorate
Instructions
- Dissolve the lemon jelly in 450ml boiling water. Refrigerate until set.
- To make the custard, heat the cream over a low heat, stirring constantly. Mix the egg yolks, sugar and cornflour together. Pour over the cream, return to the pan and cook until thickened, stirring constantly. Strain and cool. Refrigerate until cold.
- Put the macaroons in the trifle dish and sprinkle with half the rum. Pour over half the custard. Trim the sponge to fit the bowl then pierce with a skewer and sprinkle with the remaining rum. Mix the fruit and place on top of the sponge, reserving 3 tablespoons. Chop the jelly and spread over the fruit. Top with the remaining custard.
- Lightly whip the cream and spoon on top. Decorate with the remaining mangoes, passion fruit, physalis and coconut.
