Mango, Pomegranate, Berry and Coconut Trifle

This trifle is really lovely and luscious, billowy yet textured. These fruits go really well together adding different tastes and textures and yet being harmonious together and with the coconut. 

Ingredients

250 g shop-bought Madeira cake

2 large ripe mangoes or 3 medium ones

2 pomegranates, kernels removed

75 ml pomegranate juice (optional

Lemon juice to taste

175 g strawberries, washed, hulled and diced into 1-1 ½ pieces

300 ml double cream

For the coconut custard:

65 g grated fresh coconut

200 ml each whole milk and double cream

2 tbsp plus 2 tsp sugar plus 1 rounded tbsp extra for strawberries

1 1/3 level tsp cornflour

4 egg yolks

Preparation

Start with the custard. Place the milk and cream in a large saucepan and bring to a boil. Meanwhile, whisk the yolks, sugar and cornflour together until smooth. Slowly pour in the hot cream mixture, whisking all the while so that the eggs do not scramble.

Pour the whole thing back into the saucepan and place over a gentle heat. Bring to a boil, stirring constantly, this takes me about 10-12 minutes. Cook for another 30-40 seconds and take off the heat. Stir in the coconut and leave to cool.

Place the strawberries and ¾ of the pomegranates in a bowl, add the pomegranate juice if using. Add the extra sugar and a squeeze of lemon juice. Mash some of the strawberries into the sauce and leave to macerate.

Meanwhile prepare the mangoes. Cut the cheeks off the mango and cut the flesh from the skin, cut into 1½-2 cm dice. Cut the sides off the stone and see if you can get any flesh off these.

Whip the cream until it is at soft peaks stage.

Cut the cake into 1 cm pieces and line the base of a medium glass sized bowl.  Pour over the strawberries and pomegranate with their juices. Spoon the mango evenly over the top. Pour over the custard. Spoon the cream on top, cover with cling film and chill in the fridge until ready to serve.

Decorate with the extra pomegranates seeds and serve. You can also use small glasses to make these up in small, individual sized portions which also look lovely.