Instant mango and ginger trifle

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

450.00 g cake — ginger spong loaf
125.00 ml marsala — or sherry
2.00 mangoes — peeled, stoned,cubed
250.00 ml readymade custard
250.00 ml yoghurt — Greek, double thick
PECAN PRALINE
125.00 g sugar
100.00 g pecan nuts
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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.



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