Vanilla, mango and berry trifle

1.For the raspberry coulis, place the sugar and 2 tablespoons water in a small pan set over medium heat, stirring until the sugar dissolves.

2.Add raspberries and lemon juice, simmering for 3 minutes. Transfer mixture to a food processor and purée. Sieve the purée and discard the seeds. Chill until cold.

3.Place custard in a bowl and whisk with an electric mixer for 1-2 minutes until pale and creamy. Add the cream and whisk until well combined.

4.Combine orange juice, brandy and vanilla in a small bowl. Slice the sponge to fit the trifle dish and form 2 layers. Place one layer in the base of the dish.

5.Sprinkle sponge with half the juice mixture. Spread over half the custard mixture. Top with half the strawberry and mango slices. Drizzle with a little coulis. Repeat layers, finally topping with custard mixture. Reserve remaining fruit and coulis to decorate. Cover bowl and chill for 2 hours or overnight.

6.Decorate top with reserved berries and curls of mango.