Not only does this look impressive, but it takes no time at all and can be made up to two days in advance ? just keep covered in the fridge, then top with the cream just before serving.
Takes: 15 mins
220g (8oz) Madeira cake, cut into cubes
3tbsp white rum
2tbsp orange juice
1 to 2 large mangos, sliced
500g (1lb, 1 1/2oz) vanilla custard
150ml (1/4pt) double cream
2 pomegranates, broken into seeds
1. Put the Madeira cake in the bottom of a large trifle bowl. Pour the rum and juice over the top.
2. Place the mango slices on top of the sponge and cover with custard.
3. Whip the double cream until it's just holding its shape and fold in the pomegranate seeds.
4. Spoon the cream mixture on to the trifle and serve.
See more pomegranate recipes