Ingredients
100G/4oz trifle
sponges or sponge cake
100g/4oz
canned pineapple slices in juice
1 ripe mango, peeled, stoned and sliced
grated rind & juice of 2 oranges
25g/1oz sugar
300ml/10 fl oz double cream
1-2 tbsp Cointreau (optional!)
Method
Line the base
and halfway up the sides of a glass serving bowl with the sponges.
Drain the pineapple, reserving the juice and arrange the slices of pineapple
and mango over the sponges.
Pour 3 tbsp of the reserved juice over the sponge to moisten. Mix the orange
zest & juice with the sugar and stir until dissolved.
Whip the cream until thick, then beat in the orange juice & sugar mixture
(& Cointreau).
Pour over the fruit and sponge, cover & chill in the 'fridge for at least
2 hours.
Before serving decorate with a sprig of mint and curls of orange zest.
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