Mango, passionfruit and custard trifle
½ cup(s), (125ml)
3 large, thinly sliced
6 medium, pulp removed
2½ cup(s), (625ml)
¼ cup(s), (55g)
vanilla bean paste
½ cup(s), (75g)
¼ cup(s), (35g)
vanilla bean paste
½ cup(s), (110g)
- To make the custard, place the milk in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, place the egg yolks, sugar, cornflour and vanilla in a large bowl and whisk until smooth. Pour over the hot milk and whisk to combine. Strain the milk mixture into a clean saucepan. Cook, stirring, over low heat for 6–8 minutes or until the custard thickens and coats the back of the spoon. Transfer to a bowl. Cover the surface of the custard with plastic wrap and set aside to cool, then place in the fridge to chill.
- To make the sponge, preheat oven to 180°C. Line the base and sides of a 16cm x 26cm (base measurement) tin with baking paper. Sift the flour and cornflour 3 times onto a sheet of baking paper. Use an electric beater to beat the eggs and vanilla in a large bowl for 6–8minutes or until thick and creamy and tripled in volume. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar has dissolved. Gently fold in the combined flour until just combined.
- Pour the mixture into the prepared tin and bake for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes. Turn the sponge onto a wire rack to cool completely. Use a serrated knife to cut into 2cm squares.
- Place one-third of the sponge in the base of a 2L (8-cup) capacity serving dish. Drizzle over 2 tablespoons orange juice. Spoon over one-third of the custard, then top with one-third of the mango slices and passionfruit pulp. Repeat layering, finishing with a layer of fruit. Place in the fridge until ready to serve.