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Receta Mango Trifle

by Global Cookbook

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

1. Citrus or possibly bay leaves and extra candied peel tofinish
2. 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.
3. 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.
4. Leave to cold.
5. Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.
6. Halve stone and peel the mangoes and mash or possibly liquidise their flesh to a smooth puree.
7. Carefully fold together the cooled custard mascarpone mix mango puree and whipped cream pour over the sponge base and refrigeratefor 20-30 min.
8. Make the topping: stir the sugar and candied peel into the whipped cream and spoon over the trifle.
9. Decorate with physalis leaves and more strips of candied fruit and refrigeratefor up to 2 hrs before serving.
10. Serves 8

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