This trifle is quite easy to make. If you buy the custard and sponge, you can make the dessert in about 20 minutes. You can make it the day before and refrigerate until ready to serve.
1 packet of trifle sponges *
3 Tbsp apricot jam
16 oz (ca. 425 g) can mango slices
4 Tbsp orange liqueur, sherry or Cointreau (or use orange juice)
2 Cups custard* (or see recipe below)
1 Cup whipping cream
Finely grated zest of 1 small orange
2-3 slices mango or strawberries for decoration
* If you cannot find trifle sponges, use sponge cake, pound cake, or ladyfingers.
* You can buy the custard if you want to save time.
Directions:
Cut the trifle sponges in half, spread generously with apricot jam and sandwich them together. Put four of the sponges (cut them into smaller pieces if you wish) in the base of a glass bowl. Drain the mango slices and save the juice (about 1/2 Cup / 1 dl). Cut the mango slices into halves or thirds length-wise and place them over and between the sponges in the bowl. Mix the mango juice and liqueur and pour half over the sponges. Cut the last four sponges in half again and arrange over the mango slices. Pour the remaining mango juice over the sponges. With a wooden spoon, gently press down to even the top. Pour the custard over the sponges and spread evenly. Whip the cream (it should not be too firm). Stir the orange zest into the cream and cover the custard with big spoonfuls of cream. Chill for a couple of hours before serving. The trifle is best if made a day before.
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Custard
Makes about 2 Cups. This is a very simple method for cooking a creamy pudding or custard.
1/3 Cup (2/3 dl) sugar
2 Tbsp corn starch
1/8 tsp salt
2 Cups (4 dl) milk
2 egg yolks, slightly beaten
2 Tbsp butter
2 tsp vanilla
Directions:
Blend sugar, cornstarch and salt in a medium-sized saucepan. Combine milk and egg yolks and gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in butter and vanilla. Cover with plastic wrap and set aside to cool.
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"Although this recipe has several steps to it, don't let it put you off. You can use an instant pudding (custard) mix and/or a ready make sponge-type cake to shorten the process considerably. Danes would have no objection to the short cuts."
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