Ingredients

Step by step

1. Peel and thinly slice the ginger and add to a small pan with the sugar and 60ml water. Heat over a medium-low heat until the sugar has dissolved, stirring occasionally, then leave on a rolling simmer for 10 minutes. Remove from the heat, cover and infuse for about an hour.
2. Place the mango, caster sugar and 400ml water in a medium saucepan. Bring to the boil over a medium heat and simmer for 10 minutes. Meanwhile, soak the gelatine leaves in a bowl of cold water, and pare the zest from 1 lime with a zester, saving it to use as decoration. Squeeze the juice from this lime. Remove the mango pan from the heat and blend to a purée, adding lime juice to taste. Squeeze excess water from the gelatine and add to the mango purée, stirring until it has melted in. Set aside to cool.
3. Once the ginger syrup has steeped to your desired strength, strain and reserve the liquid. Mix 70ml of the ginger syrup with the dark rum.
4. Chop the Madeira cake into rough 2cm cubes and layer in the bottom of a deep glass bowl. Pour the rum and ginger mixture over the Madeira cake, mixing gently to coat. Set aside for 10 minutes.
5. Heat the custard in a small saucepan over a low heat (you don’t want it to boil – you just want to heat it enough so when it cools, it leaves a very thin skin which will encase the cake). Pour over the soaked cake, making sure to smooth the custard to the edges of the bowl. Cool to room temperature and then pop in the fridge for about 1 hour or until the top of the custard has lightly set.
6. Pour the mango purée over the set custard. It will look suspiciously like it isn’t setting, but it needs to chill completely to set. Place in the fridge and leave for at least 4 hours, but preferably overnight.
7. When ready to serve, whip the cream until it just holds its shape. Finely grate the zest from the second lime and squeeze the juice. Fold the grated zest and around 3 teaspoons of lime juice into the cream, along with a little of the ginger syrup to sweeten. Whip a little more if needed, then spoon over the mango jelly. Scatter with the reserved lime zest and chopped cashews.
8. Serves scoops of the trifle drizzled with some extra ginger syrup.