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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
