Ingredients

• ½ pre-made sponge cake
• ¼ cup limoncello or white rum
• about 3 cups chopped tropical fruit such as bananas, pawpaw
• ¼ cup passionfruit pulp or crushed pineapple
• 2 fresh mangoes, sliced and peeled or 400 gram can mangoes, well drained
• 2 cups pre-made custard
• 1 cup cream
• ¼ cup coconut milk, optional
• 2 Tblsp icing sugar
• dash vanilla essence

Method

1. Break the sponge cake into chunky pieces and place into the base of 4 tall serving glasses. Sprinkle liberally with the limoncello or white rum.
2. Scatter the chopped fruits and passionfruit pulp on top.
3. Puree the mango and fold into the custard. Pile on top of the fruits and sponge.
4. Lightly whip the cream with the coconut milk if using, sugar and vanilla essence and pile on top. Garnish with citrus rind if wished and serve within 2 hours after making.