mango trifle

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Cooking receipe to make mango trifle under category General Recipes. You may find some video clips related to this receipe below.

mango trifle

4 tbsp orange liqueur (Grand Marnier or cointreau)

6 tbspfresh orange juice

100g sponge fingers halved

For the filling

3 large egg yolks

75g caster sugar

8 tbsp orange liqueur

225g mascarpone

75g icing sugar sifted

2 ripe mangoes (about 675g total weight)

150ml double cream whipped to soft peaks

For the topping

15g caster sugar

15g candied peel cut into slivers

150ml double cream whipped to soft peaks

100g physalis

citrus or bay leaves and extra candied peel tofinish

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.

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.

Leave to cool.

Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.

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

Carefully fold together the cooled custard mascarpone mixture mango puree and whipped cream pour over the sponge base and chill for 2030 minutes.

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

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

Serves 8

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