Mango and passionfruit trifle recipe

apricot jam-filled swiss roll, sliced
3 tbsp (45 ml) sherry (optional)
or Clover Krush, Mango
410 g tinned mangoes, drained and sliced
2 passion fruits, flesh scooped out
1 packet orange jelly
250 ml Clover Fresh Cream, whipped
ΒΌ cup (25 g) flaked almonds, toasted
Custard :
3 cups (750 ml) Clover Full Cream Milk
6 egg yolks
3 tbsp (45 ml) castor sugar
3 tbsp (45 ml) cornflour
1 tsp (5 ml) vanilla essence

Line a serving bowl with the swiss roll and sprinkle the sherry or juice over the cake.
Top with the mango slices and passion fruit pulp.
Mix the jelly according to packet instructions and pour over the fruit and sponge.
Chill for 2 hours.

Heat the milk in a pan to just below boiling point and reduce heat to a simmer.
Whisk the egg yolks, sugar, cornflour and vanilla in a mixing bowl and gradually add the hot milk, stirring to combine.
Return the mixture to the stove and cook over a low heat, stirring all the time for 4 – 5 minutes or until the mixture thickens.
Allow to cool for 15 minutes.
Pour over the set sponge base, cover with cling film and chill for at least 2 hours or until ready to serve.

To serve
Top with a layer of whipped cream and scatter the flaked almonds over the top.

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