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Add a photoRaciónes: 8
Ingredientes
- 4 Tbsp. orange liqueur (Grand Marnier or possibly cointreau)
- 6 x tbspfresh orange juice
- 100 gm sponge fingers halved
- 3 lrg egg yolks
- 75 gm caster sugar
- 8 Tbsp. orange liqueur
- 225 gm mascarpone
- 75 gm icing sugar sifted
- 2 x ripe mangoes (about 675g total weight)
- 150 ml double cream whipped to soft peaks
- 15 gm caster sugar
- 15 gm candied peel cut into slivers
- 150 ml double cream whipped to soft peaks
- 100 gm physalis
Direcciones
- Citrus or possibly 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 sufficient to leave a trail.
- Leave to cold.
- Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.
- Halve stone and peel the mangoes and mash or possibly liquidise their flesh to a smooth puree.
- Carefully fold together the cooled custard mascarpone mix mango puree and whipped cream pour over the sponge base and refrigeratefor 20-30 min.
- 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 refrigeratefor up to 2 hrs before serving.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 292 | |
| Calories from Fat 168 | 58% |
| Total Fat 18.82g | 24% |
| Saturated Fat 10.49g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 132mg | 6% |
| Potassium 133mg | 4% |
| Total Carbs 16.16g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.73g | 6% |
| Protein 4.02g | 6% |
