Recipe for Mango Trifle 
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Yield:
8
Ingredients:
Amount Ingredient
4 tbl orange liqueur (Grand Marnier or cointreau)
6 x tbspfresh orange juice
100 gm sponge fingers halved
----------------- For the filling: ----------------
3 lrg egg yolks
75 gm caster sugar
8 tbl 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
----------------- For the topping: ----------------
15 gm caster sugar
15 gm candied peel cut into slivers
150 ml double cream whipped to soft peaks
Instructions:
Instructions: Citrus or 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 enough to leave a trail.

Leave to cool.

Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.

Halve stone and peel the mangoes and mash or liquidise their flesh to a smooth puree.

Carefully fold together the cooled custard mascarpone mixture mango puree and whipped cream pour over the sponge base and chill for 20-30 minutes.

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 chill for up to 2 hours before serving.

Serves 8

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