MANGO AND BLUEBERRY CHRISTMAS TRIFLE
Serve 8-10
• 1 panettone or sponge cake, cut into slices
• 1 cup marsala or sherry
• 500ml vanilla custard
• 2 punnets blueberries
• 2 mangoes, peeled and sliced
• 150ml cream, lightly whipped
• Mint leaves, to decorate
1. Into a decorative bowl place a layer of sponge. Sprinkle over
2. Before serving, cover fruit with cream. Decorate top with remaining fruit and mint.
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