Summer is here! What better way to celebrate than with a light and fruity dessert?
To make the custard, whisk together the caster sugar, cornflour, vanilla, egg and egg yolk in a large mixing bowl until well combined. Heat the milk and thickened cream in a saucepan over a medium heat. Bring to a gentle simmer but be careful not to bring to the boil. Once simmering, carefully pour one-third of the cream and milk mixture over the egg mixture and whisk quickly to combine. Pour in the remaining cream and milk mixture and whisk well.
Return the mixture back to a cleaned saucepan and heat gently, stirring constantly until the custard becomes thick and smooth. Pour into a jug or bowl and cover the surface with plastic wrap to prevent a skin from forming. Set aside to cool completely.
Blitz the raspberries and icing sugar in the bowl of a food processor to form a puree. Strain the puree through a sieve to remove the seeds and set aside.
Place the cake into the base of a large serving bowl and pour over the sherry. Spoon over the raspberry puree and top with half of the mango slices. Pour the cooled custard over the mango and transfer into the refrigerator for 30 minutes to chill.
Once chilled, use a hand whisk or electric beater to whip the thickened cream until soft peaks form. Spoon the whipped cream over the custard and return to the refrigerator to chill for a further 40 minutes.
When ready to serve, top the trifle with the remaining mango slices and passionfruit pulp.
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