• 6servings
  • 20minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, C, E
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 185 g (6 1/2 oz) fatless sponge or Madeira cake, sliced

  2. grated zest and juice of 1 lime

  3. grated zest and juice of 1 orange

  4. 3 tbsp medium sherry or Madeira

  5. 1 small ripe mango

  6. 2 bananas

  7. 1 papaya

  8. 3 granadillas, halved

  9. 100 ml (3 1/2 fl oz) whipping cream

  10. 1 tbsp clear honey

  11. 100 g (3 1/2 oz) plain low-fat bio yogurt

  12. Custard

  13. 2 egg yolks

  14. 2 tsp cornflour

  15. 2 tbsp caster sugar

  16. 300 ml (10 fl oz) semi-skimmed milk

  17. To decorate

  18. 1 tbsp toasted desiccated coconut

  19. 2 carambola, sliced

Instructions Jump to Ingredients ↑

  1. Arrange the slices of cake to cover the bottom of a wide glass serving bowl. Mix together the lime and orange juices and sherry or Madeira, and sprinkle over the cake to moisten. Purée the mango flesh in a food processor or by pressing through a sieve, and spread over the cake slices. Set aside.

  2. To make the custard, put the egg yolks, cornflour and sugar in a bowl and beat until smooth. Put the milk in a saucepan with the lime and orange zests and bring to the boil. Slowly pour onto the egg yolks, stirring thoroughly. Return the mixture to the pan and cook over a low heat, stirring constantly, until thickened to a custard consistency. Remove from the heat and leave to cool slightly.

  3. Slice the bananas and papaya and arrange over the cake. Scoop the pulp from the granadillas and scatter over the top. Pour the custard evenly over the fruit and leave to cool completely and set.

  4. Whip the cream until thick. Gently whip in the honey and yogurt, then spread the mixture over the top of the trifle. Sprinkle the surface with the toasted coconut and decorate with the slices of carambola.


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