Mango and Vanilla Trifle

I had a beautifully ripe, large mango at home, and I came up with this recipe for it. Since it was made for a birthday, I prepared a sponge roll filled with pitanga jam that I brought back from Madeira. The silky vanilla custard pairs perfectly with this classic English dessert. The tartness of the pitanga jam was needed to balance the sweetness of the mango and the vanilla cream. Of course, any other tart jam or marmalade will work just as well.

More mango treats (Translation of older recipes is currently in progress.):

1. Mangós pohárkrém csillaggyümölccsel (Mango dessert cups with starfruit)
2. Fekete rizspuding mangoval (Black rice pudding with mango)
3. Mangós shake maracujával (Mango shake with passion fruit)

Preparation

1. Separate the eggs; beat the whites with a pinch of salt and half of the sugar until stiff peaks form.
2. Whisk the egg yolks with the remaining sugar, add the warm water, oil, vanilla extract, then fold in the flour and cornstarch.
3. Gently fold in the egg whites, pour the batter into a baking sheet lined with parchment paper, and bake at 180°C (350°F).
4. For the custard, whisk the egg yolks with the sugar, cornstarch, and the scraped seeds of the vanilla bean, then add the milk and cook over low heat until thickened.
5. Press plastic wrap directly onto the surface of the custard and let it cool completely.
6. Roll up the baked sponge with the parchment paper and let it cool in that shape.
7. Once cooled, spread with pitanga jam and slice into rounds.
8. Peel the mango and cut into small cubes.
9. Place a layer of sponge roll slices in a deep glass bowl, then add a layer of cooled vanilla custard.
10. Sprinkle with mango cubes, then add a layer of ladyfingers.
11. Place some sponge slices along the sides of the bowl, then add another layer of custard.
12. Top with the remaining sponge slices and mango.
13. Serve chilled.