Lemon sponge cake
100 g butter
100 ml milk
2 eggs
85 g Dansukker Organic Sugar
90 g Dansukker Light Muscovado Sugar
grated zest of 1/2 lemon, ideally organic
15 g lemon juice
180 g flour
10 g baking powder

Mango compote
300 g mango, frozen
1/2 lemon, approx. 30 g
50 g Dansukker Jelly Sugar Multi

Vanilla custard
3 egg yolks
70 g Dansukker Light Muscovado Sugar
5 g Dansukker Vanilla Sugar
20 g Dansukker Organic Light Syrup
300 ml whipping cream
15 ml rum, optinally

To decorate
400 ml whipping cream

Start with the lemon sponge cake. Set the oven temperature to 175°C, fan.

Melt the butter and add the milk. Set the mixture aside. Beat the eggs and sugar until fluffy. Add the butter mixture, lemon zest and lemon juice. Mix the flour with the baking powder and fold into the batter.

Grease a springform tin, about 23 cm in diameter. Bake in the lower part of the oven for approx. 18 minutes. Allow to cool.

Make the mango compote. Put the mango and lemon juice in a saucepan and thaw the mango. Add the jelly sugar and boil for 30 seconds. Liquidise the compote until almost smooth and pour it into a warm, thoroughly cleaned glass jar. Leave to cool in the refrigerator.

Make the vanilla custard. Whisk together the eggs, muscovado sugar, vanilla sugar and syrup until fluffy. Add the rum if you want. Whip the cream in a separate bowl and fold it into the mixture.

Cut the sponge cake into pieces and cover them with the custard. Lightly whip the cream. Set out six glasses. Divide half of the sponge cake between the glasses and top with the compote and cream. Repeat the layers once and serve the trifle.