Mango, passionfruit and custard trifle

Instructions

1. To make the custard, place the milk in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, place the egg yolks, sugar, cornflour and vanilla in a large bowl and whisk until smooth. Pour over the hot milk and whisk to combine. Strain the milk mixture into a clean saucepan. Cook, stirring, over low heat for 6–8 minutes or until the custard thickens and coats the back of the spoon. Transfer to a bowl. Cover the surface of the custard with plastic wrap and set aside to cool, then place in the fridge to chill.
2. To make the sponge, preheat oven to 180°C. Line the base and sides of a 16cm x 26cm (base measurement) tin with baking paper. Sift the flour and cornflour 3 times onto a sheet of baking paper. Use an electric beater to beat the eggs and vanilla in a large bowl for 6–8minutes or until thick and creamy and tripled in volume. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar has dissolved. Gently fold in the combined flour until just combined.
3. Pour the mixture into the prepared tin and bake for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes. Turn the sponge onto a wire rack to cool completely. Use a serrated knife to cut into 2cm squares.
4. Place one-third of the sponge in the base of a 2L (8-cup) capacity serving dish. Drizzle over 2 tablespoons orange juice. Spoon over one-third of the custard, then top with one-third of the mango slices and passionfruit pulp. Repeat layering, finishing with a layer of fruit. Place in the fridge until ready to serve.