Mango Trifle with Candied Macadamias
Recipe by: Andy Ball
- Use electric beaters to beat the cream, vanilla and two tablespoons of the sugar to firm peaks.
- Combine the remaining sugar and the water in a small saucepan over high heat and boil to reduce to syrup. Break the savoiardi biscuits into large pieces and cover with the syrup to soak for several minutes.
- For the candied macadamias, combine the macadamias and sugar in a pan over high heat for 3-5 minutes or until the sugar caramelises to a light golden. Pour the toffee and macadamias onto a baking tray lined with greaseproof paper. Leave to cool.
- In two glasses, layer the whipped cream, mango and savoiardi biscuits. Top each trifle with candied macadamias.