Lychee Trifle 1 stale sponge cake 40ml brandy or port 500ml fresh, pitted, shelled lychees 500ml mango puree 600ml custard 200ml whipped cream Cut cake in to 12mm cubes and place in serving bowl. Sprinkle port or brandy over the cake. Chop lychees and mix with mango puree and custard at about room temperature. Pour custard mixture over the cake. Refrigerate and decorate with whipped cream before serving.
Heat remaining milk, coconut, sugar and fruit to boiling, add custard mixture.
Simmer for 3 minutes stirring continuously. Remove from heat and add 15g butter. Cool mixture a little and pour into tart shell. Chill, once cooled to room temperature. Before serving cover tart with a mixture of black persimmon pulp and whipped cream.