Mango Trifle

Summery, fresh, and light with a burst of mangoes.

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Ingredients

Pound Cake

Pastry Cream

• 2 cups milk

• 1/3 cup sugar

• 1/4 cup cornstarch

• 4 egg yolks

• vanilla

• 45g butter

Mangoes - around 3 

Mango Juice - around 200 ml

Mascarpone Cream

• 250g mascarpone

• 1 cup whipping cream

• 1 can cream

• Sugar to taste

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Method

Mascarpone cream:

• Whisk whipping cream with sugar until it reaches a soft peak,

• Add in the mascarpone and cream.

Pastry cream:

• In a saucepan over medium heat, heat the milk and vanilla, until

  the milk is hot but not boiling.

• Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt and yolks until light and fluffy.

• As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.

• Whisk in remaining milk into yolks and return entire mixture to

  saucepan.

• Place over medium heat and whisk until the mixture thickens.

• Whisk in the butter.

• Strain the vanilla cream mixture. Lay a sheet of plastic wrap directly over the vanilla cream. Refrigerate it.

Assembly:

• Slice the pound cake.

• Add a layer of the pound cake, mango juice, pastry cream, mangoes, and the mascarpone cream. Continue layering until you fill your trifle bowl.

• Refrigerate until ready to serve.