Mango chiffon trifles

1.Cut sponge cake into 2cm squares; place in base of six 1 1/2 cup (375ml) capacity serving glasses. Place jelly crystals in a large bowl, add boiling water and stir to dissolve; stir in cold water.

2.Pour half the jelly mixture over the sponge cake in the glasses; refrigerate. Cover the remaining jelly; refrigerate until set slightly.

3.Meanwhile, blend or process one mango until smooth; slice second mango thickly. Spoon soft jelly mixture over sponge cake, top with mango puree.

4.For the lemon chiffon, beat all four egg yolks, sugar and rind in a small bowl with an electric mixer until thick and creamy. Add gelatine to the boiling water, stir until dissolved; stir in juice. Pour hot lemon mixture over the egg mixture; beat until combined. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; add extra sugar gradually, beating until dissolved between additions. Fold egg white mixture through lemon mixture in 2 batches, then gently fold in cream.

5.Pour lemon chiffon over mango puree; refrigerate for 3 hours or until set. Decorate trifles with the mango slices.