Instant mango and ginger trifle

Recipe from: 8/19/1998 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 450
    g
    ginger sponge loaf
  • 125
    ml
    marsala or sherry
  • 2
    large mangoes, peeled, stoned and cubed
  • 250
    ml
    readymade custard
  • 250
    ml
    thick Greek yoghurt
  • PECAN PRALINE
  • 125
    g
    sugar
  • 100
    g
    pecan nuts
 

Method

 
Cube ginger sponge loaf and divide cubes between 6 small glasses. Drizzle marsala or sherry over. Top with mango pieces. Mix custard and yoghurt and pour over cake and fruit. Decorate with praline. PECAN PRALINE: Heat sugar in a frying pan over moderate heat. Stir until it becomes a light golden brown liquid. Add nuts and simmer for 2 minutes. Invert a greased baking sheet and pour nut mixture over surface. Leave until cold and set, then crack with a rolling pin.
 

Read more on: fruit
 

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