Lychee and mango trifle

To make the lychee cream, drain the lychees into a sieve set over a bowl, reserving the syrup. Press down on the lychees in the sieve to get as much of the syrup out as you can.

Blend the lychees in a blender until smooth. In another bowl, using electric beaters or a hand whisk, whip the cream, sugar and vanilla until stiff peaks form. Add the lychee puree and fold through. (The cream should still hold, but give it a little extra whip if it’s too loose.)

To make the mango filling, peel the mango and cut the flesh from the seed. Dice the flesh, reserving any juice that comes out. Place the diced mango and reserved juice in a bowl with the lime juice and a pinch of salt.

Mix and adjust with extra lime juice and more salt, if you need. (It should be sour at first, then you should have a little bit of saltiness in the background, then a burst of refreshing, sweet mango flavour.) If it needs more sweetness, add a bit of icing sugar.

Cut the sponge cake in half horizontally. (You want it nice and thin.)

Pick out four serving glasses (any nice glass or jar you want to serve in) and use the rim of a glass to cut the cake into perfect circles. (You want to end up with eight circle pieces in total. You’ll need to cut and combine a few semi-circles.)

Place a layer of sponge at the bottom of each glass. Top each with a generous tablespoon of the reserved lychee syrup, then a generous tablespoon of the mango filling, then about 2 tablespoons of the lychee cream. Repeat layering for a second time, finishing with a little mango filling on top.

Place the trifles in the fridge for 2 hours (overnight is fine too). Remove from the fridge 20 minutes before serving.