Indulge in this vibrant and refreshing trifle that layers sweet mango, tangy passionfruit, and creamy custard. Perfect for any occasion, this dessert is a feast for the eyes and the palate!
Ingredients
- For the Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- For the Trifle:
- 2 ripe mangoes, diced
- 4-5 passionfruits, pulp scooped out
- 1 cup ladyfinger cookies or sponge cake, cut into pieces
- 1 cup whipped cream (optional, for topping)
- Fresh mint leaves (for garnish)
Instructions
- Make the Custard:
- In a medium saucepan, heat the milk over medium heat until just boiling.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
- Cook over low heat, stirring continuously until thickened (about 5-7 minutes).
- Remove from heat and stir in vanilla extract and butter. Let it cool to room temperature.
- Assemble the Trifle:
- In a large glass bowl or individual serving glasses, start layering.
- Begin with a layer of ladyfinger pieces or sponge cake at the bottom.
- Spoon a layer of custard over the cake.
- Add a layer of diced mango and a layer of passionfruit pulp.
- Repeat the layers until the glasses are filled, finishing with a layer of custard on top.
- Chill:
- Cover with plastic wrap and refrigerate for at least 2 hours to let the flavors meld.
- Serve:
- Before serving, top with whipped cream and garnish with fresh mint leaves. Enjoy your tropical delight!