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Create an impressive pudding for friends with this make-ahead tropical trifle recipe. Inspired by Vietnamese flavours, this trifle uses mango jelly, ginger custard and coconut cream to make the perfect summer dinner party pud. See method
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Tips: All trifles benefit from a night in the fridge, so make this up to 24 hours in advance, decorating with the fruit just before you serve.
Make sure your mango isn’t cold when you whizz it up because it will cause the gelatine to seize and won’t set the jelly.
Adding some gelatine to the custard layer gives you a bit of extra stability if the weather is warm and means the trifle will hold its layers better in the fridge.
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