Frozen Raspberry and Mango Trifle

Ingredients

• Lemon Curd

  • 3/4 cup (160 g) sugar
  • 1 tbsp cornstarch
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup (125 ml) lemon juice
  • 1/4 cup (60 ml) water

• Trifle

  • 1 1/2 cups (375 ml) vanilla ice cream
  • 1 1/2 cups (375 ml) raspberry sorbet
  • 1 1/2 cups (375 ml) mango sorbet
  • 2 1/2 cups (100 g) cubed angel food or sponge cake
  • 1/2 cup (70 g) raspberries
  • 1 cup (250 ml) raspberry coulis (see note)