Try this festive dessert to kick off the start of summer!
Cut fresh Aussie mangoes into two cheek pieces, and the pip. Cut the cheeks into small
Even slices. Put 1/4 of the slices aside for the top.
Cut the sponge jam rolls into 1 cm lengths.
Fill the bottom and visible sides of the individual glass jars with sponge, until you reach
Half way up the glass. Sprinkle 1/4 cup sweet sherry over the sponge.
Next, layer over the custard.
Next, add the layer of jelly.
Next, add a 1cm layer of cream.
Next, add the layer of sliced mango.
Finally, layer another 1cm of cream.
Finish the trifle by decorating with piped cream, sliced mango, flaked almonds, flaked coconut and pomegranate.
Exclusive recipe courtesy of the Mango Mess-tival.
Celebrate mango season at Mango Mess-tival Sunday December 2nd 2018 at Bondi Beach.
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