Recipe: Mango Trifle With a Fresh Mint Custard and Chocolate Curls

Mango Trifle With a Fresh Mint Custard and Chocolate Curls

Mango Trifle

1 Large mango, peeled and cubed (alternatively use tinned mangoes)
6 Strawberries, stalk removed and halved
200 g Sponge fingers
1 cup Whipped cream
1/2 tsp Vanilla essence
1 Tbls Grand Marnier

Cut sponge cake fingers to your desired size and place along the sides and bottom for 4 ramekins. Drizzle sponge with Grand Marnier. Cover the base with mango cubes and top with cream and strawberries. Repeat the process until you reach the top of the ramekin. Decorate with mango. Refrigerate the trifle for 4 hours.

Mint Custard
200 ml Milk
3 Egg yolks
40 g Sugar
1/2 tsp Vanilla essence
1 Tbls Cr me de menthe
1 tsp Chopped mint leaves

Bring the milk, vanilla essence to the boil in a heavy-based saucepan. Whisk the egg yolks and sugar until white in colour. Slowly add the hot milk to the egg mixture.

Return the custard back to a clean saucepan and gently reheat until the custard coasts the back of your spoon. Do not boil. Refrigerate until cold and fold in cr me de menthe and mint leaves.

TO SERVE:
Unmould the trifle and place on a dessert plate. Spoon the mint custard around the trifle and garnish with fresh summer fruits and chocolate curls.

Serves 4