Mango Trifle

• 4 tablespoons orange liqueur Grand Marnier or cointreau
• 6 orange juice tbspfresh
• 3 1/2 ounces sponge fingers halved
• 3 egg yolks
• 5/8 cup caster sugar
• 8 tablespoons orange liqueur
• 1 3/4 cups mascarpone
• 5/8 cup icing sugar sifted
• 2 mangoes ripe, about 675g total weight
• 5/8 cup double cream whipped to soft peaks
• 2 tablespoons caster sugar
• 1/2 ounce candied peel cut into slivers
• 5/8 cup double cream whipped to soft peaks
• 3 1/2 ounces physalis

1. Stir together the liqueur and orange juice in a wide dish dip in the sponge biscuits and arrange over the base of a glass dish.
2. To make the filling mix the egg yolks sugar and 6 tbsp liqueur in a heatproof bowl over a pan of simmering water and whisk unti thick enough to leave a trail.
3. Leave to cool.
4. Meanwhile beat together the rnascarpone icing sugar and remaining liqueur.
5. Halve stone and peel the mangoes and mash or liquidise their flesh to a smooth puree.
6. Carefully fold together the cooled custard mascarpone mixture mango puree and whipped cream pour over the sponge base and chill for 20-30 minutes.
7. Make the topping: stir the sugar and candied peel into the whipped cream and spoon over the trifle.
8. Decorate with physalis leaves and more strips of candied fruit and chill for up to 2 hours before serving.

orange liqueur, orange juice tbspfresh, fingers halved, egg yolks, caster sugar, orange liqueur, mascarpone, icing sugar, mangoes, double cream, caster sugar, slivers, double cream, physalis

Taken from www.yummly.com/recipe/Mango-Trifle-1662501 (may not work)