Individual Mango Chiffon Trifles - cooking recipe

Ingredients

10.5 oz store-bought sponge cake, cut into 3/4 inch squares
2 (3 oz) packets mango jello
2 None large mangoes, peeled, pitted, 1 pureed, 1 sliced thickly
2 None large eggs, separated, plus 2 large egg yolks
1 tsp finely grated lemon zest
1/2 cup granulated sugar
1 tsp powdered gelatin, bloomed in 1/4 cup cold water for 5 mins
1 tbsp lemon juice
3/4 cup heavy cream, whipped

Preparation

Arrange cake in the base of 6 (12 oz) serving glasses. Place jello crystals in a large bowl. Add 2 cups boiling water and stir until dissolved. Stir in 1 2/3 cups cold water then pour 1/2 the jello over cake. Chill. Cover remaining jello and chill until set slightly.
Spoon soft jello mixture over solid jello then top with mango puree.
For the lemon chiffon, beat 4 egg yolks, lemon zest and 1/4 cup sugar until thick and creamy. Gently heat gelatin and lemon juice until gelatin melts then whisk into egg mixture and beat until combined. Whip egg whites to soft peaks. Gradually add remaining sugar, beating until dissolved between additions. Fold into lemon mixture then gently fold in whipped cream. Spoon over mango puree and chill for 3 hours, or until set.
Decorate trifles with mango slices to serve.