Our cheaty take on this unashamedly retro dessert has only 6 ingredientsand can be topped with whateverfruit you prefer – or left completelyplain. Either way, it’s a showstopperthat’s amazingly easy to pull togetherand can be made well in advance.
Extra fruit to serve, optional, we used sliced mango and passionfruit pulp
Directions
Step 1Whizz the mango until smooth in a small
pan using a stick blender (or in a mini food
processor, then transfer to pan). Add jelly
cubes and cook over low heat, stirring
regularly, until all the jelly has melted.
Set aside to cool to room temperature.
Step 2Meanwhile, wet the inside of a 20.5cm
springform tin and line base and sides
with baking parchment (this helps the
parchment stick). Put juice in a shallow dish.
Working 1 or 2 at a time, briefly dip sponge
fingers into the juice to soften, then arrange
in a ring around the edge of the tin, with
sugared edges against the tin, packing
them in really tightly (as they soften, they’ll
become easy to push together). Set aside.
Step 3In a large bowl, using an electric hand
whisk, beat the cream to soft peaks.
Add the cooled mango mixture and
whisk briefly to combine. Add the custard
and gently fold together.
Step 4Spoon mousse mixture into the cake
tin, being careful not to dislodge the
sponge fingers. Level and chill to set
for 5hr, or overnight.
Step 5To serve, carefully unclip and remove
from tin and slide on to a serving board,
plate or cake stand. Top with extra fruit,
if using, and serve in slices.
Per serving (if serving 8, without optional fruit topping):
Calories: 326
Protein: 4g
Total fat: 16g
Saturates: 10g
Carbs: 39g
Total sugars: 31g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
