Mango Blueberry Trifle - cooking recipe

Ingredients

1 chez pannise almond cake (see Chez Panisse Almond Cake)
2 cups lenotre pastry cream (see Lenotre Pastry Cream)
6 ripe mangoes, peeled and cut into 1 inch dice
4 pints blueberries
1 cup sweetened passion fruit puree (2/3 cup sugar dissolve by boiling in 1 cup passionfruit puree)

Preparation

Cut almond cake into 4 layers.
Line the bottom of a glass bowl with one layer of cake, spread on 1/2 cup pastry cream, top with 1/4 of the mangoes, blueberries and sweetened passionfruit puree.
Add another layer of cake and repeat the layering process until done.
Cover with plastic wrap and refrigerate for 1 hour.
Spoon out to serve.