Mango Trifle with Candied Macadamias

Recipe by: Andy Ball

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Candied Macadamias:

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  1. Use electric beaters to beat the cream, vanilla and two tablespoons of the sugar to firm peaks.
  2. 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.
  3. 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.
  4. In two glasses, layer the whipped cream, mango and savoiardi biscuits. Top each trifle with candied macadamias.
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