Mango passion fruit triffle
Mix the sugar with the custard in a bowl with a dash of milk.
Heat the remaining milk in a saucepan and add the custard mixture while stirring. Simmer for about 3 minutes and stir regularly. Spoon the pudding into a bowl, sprinkle with a tablespoon of icing sugar and allow to cool.
Whisk the whipped cream with the remaining icing sugar in a bowl. Place half of the frozen mango on the bottom of the glass bowl. Cover half of the custard and cover with long fingers. Divide the whipped cream and the remaining mango. Cover with long fingers and brush with the custard. Halve the passion fruit and scoop the flesh over the custard.
Place the dish in the refrigerator for at least 1 hour or until use. Remove the dish from the refrigerator and break the meringue over the triffle. Fold the physalis (gold berries) open and garnish the triffle.
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