For Mango Spong: Beat eggs with sugar till it's double in size, add mango essence and drop of yellow food colour, beat it again for a minute.
Now sift plain all-purpose flour in the egg batter and fold with spatula by light hands. Preheat oven at 180° and pour the batter into round or square 8 inches tin for 20 to 25 Minutes or till done.
After testing the spong cake by inserting a toothpick comes out clean. Set a side to cool completely. After cooling cut rounds of the cake according to your dessert cups/Glass.
For Mango Custard: to make mango custard add milk and sugar in a Saucepan and mix mango custard powder in it. Whisk and cook on low flame till it's thicken in desired consistency. Let it cool & set aside.
Time to the favorite part.... Assemble the dessert. Take dessert glasses pour 2 heaped tbls of preapared cool custard with 1 tbls of mango cubes.
Now set the cut Spong cake piece in it and pour more 2 to 3 tbls of mango custard. Now drizzle mango puree 1 tbls in each glass, 1 tbls crumble of extra sides of cake and pipe with whipped cream.
Make rosses of mango strips set in center. Drizzle some mango puree and Chocolate Sauce. Decore with a silver pearl. Make all dessert glasses like this.
Chill before serve. Here we beautiful and yummyyy Mango Rossett Trifle ready to serve. Enjoy...
