Mango, Pineapple and Orange Fool

Ingredients

• 100g trifle sponges or sponge cake
• 100g canned pineapple slices in juice
• 1 ripe mango peeled, stoned and sliced
• 2 oranges grated ind & juice
• 25g caster sugar
• 300ml double cream
• 1-2 tbsp Cointreau

Method

1. Line the base and halfway up the sides of a glass serving bowl with the sponges. Drain the pineapple, reserving the juice and arrange the slices of pineapple and mango over the sponges.
2. Pour 3 tbsp of the reserved juice over the sponge to moisten. Mix the orange zest & juice with the sugar and stir until dissolved.
3. Whip the cream until thick, then beat in the orange juice & sugar mixture (& Cointreau).
4. Pour over the fruit and sponge, cover & chill in the fridge for at least 2 hours. Before serving decorate with a sprig of mint and curls of orange zest.