How sweet are these mango peach and passion fruit trifles?
Fancy trying one?
If you prefer, make this trifle in a large glass bowl and arrange the sponge fingers vertically in the fruit layer.
They look pretty when surrounded by the cream custard. If you prefer use 4 -5 halves of tinned peaches instead of fresh.
What you need:
- 1 ripe mango
- 150ml Belvoir Mango and Peach Cordial
- 2 nectarines or peaches
- 12 sponge fingers
- 4 tbsp Marsala wine or sherry
For the custard:
- 500ml whole milk
- 4 tbsp custard powder
- 3 tbsp caster sugar
- 400ml double cream
- 2 passion fruit, halved
Equipment: 4 glasses
Preparation time: 20mins + cooling
- Peel the skin from the mango, then remove the flesh by cutting it off either side of the flat stone. Place half in a large jug with 3 tbsp of the cordial, use a stick blender to blitz until the mixture is smooth.
- Place the nectarine or peaches in a small bowl, cover with boiling water from the kettle and leave to soak for 1 min, drain then remove the skins. Cut the fruit in half and discard the stone. Roughly chop the peach and remaining mango flesh, stir into the mango puree, then divide the mixture between four glasses.
- Mix the Marsala or sherry with 4tbsp of the cordial in a shallow dish. Dip the sponge fingers a few at a time into the liquid then lay on top of the fruit. Spoon any remaining liquid over the top.
- To make the custard, pour 3 tbsp of the milk into a jug, add the custard powder and caster sugar and stir to make a smooth paste. Bring the remaining milk to the boil in a non-stick pan. Pour the hot milk over the paste and briskly stir. Rinse out the pan, then pour the mixture back in and bring to the boil, stirring until the custard boils and thickens. Divide the custard between the glasses and leave to cool before chilling.
- To finish, pour the cream into a large bowl, add the remaining cordial. Use an electric whisk to whip the cream until it forms soft peaks. Spoon over the custard and decorate with the passion fruit seeds just before serving.
Recipe and recipe photography by Belvoir . No Payment was received.