Spread the mango and ginger pieces with its syrup, out on an oiled baking sheet. Grill to your liking then set aside to cool.
Spread a thin layer of the custard over the bottom of a serving bowl with straight, upright sides or in 8 attractive glasses. Top the custard with the mango and ginger mixture.
Mix the cream cheese with the castor sugar and vanilla essence. Drop spoonfulls of the mixture over the mango layer.
Follow with a layer of biscuit pieces and sprinkle the biscuit pieces with the brandy or juice. End with a layer of the remaining custard. At this stage, you can cover the trifle with cling film and chill until required.
For an attractive, edible garnish, heat a little oil in a frying pan and add the fresh ginger julienne. Cook briefly until golden and crisp.
Remove strips with a slotted spoon and drain on paper towel. Sprinkle generously with
castor sugar while hot.
To serve, spread the trifle with the whipped cream and garnish with the crisp ginger strips.
Reprinted with permission of I Love Cooking. To visit I Love Cooking's
blog, click here.