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- 500ml sparkling wine
- 200ml mango purée
- 120ml caster sugar
- 25ml strained passionfruit pulp or lime juice
- 1 vanilla bean, seeds scraped
- 10g gelatin leaves, softened in cold water
- 3 eggs
- 150g sugar
- Juice 1 lime
- 75ml strained passionfruit juice
- 80g chilled butter, cut into cubes
- 200g soft whipped cream
- 6g cornflour
- 90g egg whites (3 whites)
- 90g caster sugar
- 290g pure icing sugar, sifted
- 5g shredded coconut
- 1 lime, zested
- 10g cornflour
- 300g mango puree
- 6g leaf gelatine
- 50g sugar
- 300g soft whipped cream
- Lime zest
- 300g crème fraiche
- 100g cream
- 30g icing sugar
- 150g mango puree
- 1 vanilla bean, scraped
- 100g softened unsalted butter
- 1 lemon zested & 1 juiced
- 12g baking powder
- 200g plain flour, sifted
- 200ml buttermilk
- 130g sugar
- 2 eggs
- Fresh mango
- Shaved coconut, toasted
- Passionfruit pulp
Method
For the Mango Jelly
Heat half the sparkling wine, vanilla bean & the sugar until dissolved. Squeeze out the water from the gelatin, add the gelatin to the pan & dissolve. Add the remaining wine, passionfruit (or lime juice) & mango, then strain through a fine sieve. Allow to cool.
For the Passionfruit Curd
Combine eggs, sugar, juice and cornflour in a saucepan. Whisk constantly over heat until thick. Add butter & whisk until melted. Pour into a bowl & cover the top with freezer wrap so that a skin does not form. Allow to cool. Once firm & cool, fold in the soft whipped cream.
For the Meringue Sticks
Whip the egg whites until soft peak. Slowly add in the caster sugar & continue to whisk to stiff peaks. Fold in the icing sugar, cornflour, lime zest & coconut. Place the meringue mix in a piping bag with a plain nozzle. Pipe straight lines of meringue on to a baking sheet lined with baking paper. Bake the meringues in a low oven, about 90-100°C until crispy, for about 1 hour. Store in an airtight container.
Mango Mousse
Soak the gelatine leaves in a bowl of iced water until softened, then remove & gently squeeze out the excess water. Melt the gelatine over a pan of hot water, with the sugar. Fold the mango puree, lime zest & gelatine together & fold in the whipped cream.
Mango Ripple Cream
Whip together the cream fraiche, icing sugar, vanilla bean & the cream until soft peak. Gently fold in the mango puree to create a ripple effect.
For the Lemon Cake
Whip the butter and sugar together and add the eggs one at a time. Fold in the dry ingredients, zest, juice & buttermilk. Pour into a lined rectangle baking tin & bake at 170-180°C for 15-20minutes until cooked through. Allow to cool. To Assemble the Trifle